Preparation:
Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl.
Add Paprika and stir to coat.
Combine Wine, Oil, rosemary and garlic; pour over chicken.
Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes.
Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and squashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice
To serve. |
