Scrape and pull off excess fat from chicken, and remove the skin if desired. If you’re using chicken breasts, cut them into two or three equal-sized pieces. Combine 1/2 teaspoon each of ground black pepper, salt, and paprika and rub it all over the chicken pieces. 

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until it’s golden brown on both sides. While the chicken is cooking, chop the onion and bell pepper, and mince the garlic.

Remove the chicken to a plate and drain the excess fat if needed, leaving about 1 tablespoon of fat in the pan. Reduce the heat to medium, and add the onion, bell pepper, and garlic to the pan. Sauté until the onion is translucent. Add the rice to the pan and cook and stir until the rice turns opaque.

Stir in the chicken broth, white wine, and 1/2 teaspoon each of the ground black pepper, salt, and paprika, as well as the turmeric. Cover the pan and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.

Increase the heat to medium and add the tomatoes (including their liquid). Break up the tomatoes with a spoon or spatula. Stir in the chili powder, and dried parsley (if using) then top the mixture with the browned chicken.

Cover the pan and bring the rice mixture to a boil. Reduce heat to low and simmer for 20 minutes, lifting the chicken and stirring the rice mixture at least once. After 20 minutes, check to be sure the rice is tender and the chicken is cooked through. Stir in the fresh parsley (if using) and serve.