green onions, chopped
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 chicken broth to a boil in a medium saucepan and 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.
Meanwhile, thread chicken and squashes onto skewers.
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.