Chicken, Rice & Olives in Paprika Sauce

6 pieces of boneless & skinless chicken

1 teaspoon salt

3 tablespoons olive oil

1 teaspoon hot paprika

1 teaspoon smoked paprika

3 cloves minced garlic

1 cup chopped onions

15 oz. Italian style stewed tomatoes

1/2 cup diced green pimento stuffed olives

3/4 cup long-grain rice

1 cup chicken broth

1 cup dry red wine

Sprinkle the salt on the chicken and brown the chicken pieces in the oil for about 10 minutes. Remove the chicken and add the paprika, garlic and onions and cook about 5 minutes. Add the tomatoes, olives, rice, broth and wine and bring to a boil and add the chicken back to the pot. Cover and simmer the dish for about 30 minutes until the rice is cooked and the chicken is tender.