Chickpea Curry

Ingredients

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• 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
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• ½ teaspoon salt, divided
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• ½ teaspoon ground black pepper, divided
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• ½ teaspoon paprika, divided
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• 3 tablespoons vegetable oil
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• 1 green bell pepper, chopped
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• ¾ cup chopped onion
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• 1 ½ teaspoons minced garlic
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• 1 cup long-grain white rice
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• 1 (14.5 ounce) can chicken broth
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• 1 (14.5 ounce) can stewed tomatoes
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• ½ cup white wine
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• ⅛ teaspoon saffron
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• 1 tablespoon chopped fresh parsley
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Instructions

1. 1
   Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. 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. 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. 4
   Add chicken and stir until heated through. Stir in parsley and serve.