Cut each chicken breast into cubes and sprinkle with salt and pepper to taste and and half the paprika. Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add capsicum, onion and garlic to pan and cook for 5 minutes. Add rice and cook and stir until rice is opaque, 1 to 2 minutes. Stir in stock, white wine, saffron, and tomatoes. Stir in remaining paprika, and salt and pepper to taste. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the frying pan to reheat. Stir in parsley.