Arroz Con Pollo (Chicken and Rice)

4 skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon paprika, divided
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1-1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can stewed tomatoes
1/2 cup white wine
1/4 teaspoon saffron
1 tablespoon chopped fresh parsley

Directions

1. Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
3. Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
4. Add chicken and stir until heated through. Stir in parsley and serve.