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Season chicken with a ¼ teaspoon of salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
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.
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 ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
Add chicken and stir until heated through. Stir in parsley and serve.