1. In a 9×13 pan or Pyrex glass dish, add diced onion. Then top with brown rice, onion soup mix, 2 Tbl paprika, salt, pepper.
2. Pour hot water over rice. Mix.
3. Place chicken skin side up on top of rice. Drizzle olive oil over chicken. Season chicken with salt, pepper, remaining tablespoon of paprika. Pour the red wine in the pan. Cover pan tightly with foil.
4. Bake on 400 until all liquid is absorbed by rice (approximately 1 hr 30 min).