Heat your oven to 500 degrees Fahrenheit. Place the whole red peppers on a baking sheet lined with foil and roast in the oven for 40 minutes, rotating the peppers every 10 minutes.

When the skins are charred, remove from the oven and let cool.

Peel the skins and stems off of the peppers and remove the seeds. Add the peppers to a food processor or blender and puree until smooth. Add salt to taste.

While cooking the red peppers, bring the water to a boil. Once you remove the red peppers from the oven, reduce the heat to 375 degrees. Combine the water and rice in a casserole dish, cover, and bake for 40 minutes. When done, remove from heat and fluff the rice.

While the rice is cooking, heat the olive oil over medium-high heat in a large saute, fry, or braising pan. Cook the chicken for 5 minutes on one side, flip, and cook for another five minutes. Remove from the pan and reduce the heat to medium.

Thinly slice the onion and add to the pan. Cook for 5-7 minutes until soft. Thinly slice the green bell pepper, add to the pan, and cook for 3 minutes.

Add the flour and paprika to the pan and stir to coat the vegetables. Let cook for one minute, then add the wine and scrap any brown bits off the bottom of the pan. Stir in the red pepper puree and season with salt and pepper to taste.

Return the chicken to the pan and submerge it in the sauce. Cover the pan, reduce the heat to medium-low, and let simmer for 15-20 minutes, until the chicken is fully cooked and tender. (If using pre-cooked chicken, you can reduce the simmer time to 10-15 minutes).

Serve the paprikash over the rice and top with a dollop of Greek yogurt if desired.