Set a large deep skillet with a lid over medium-high heat so the pan is hot when the chicken is ready.

Put the chicken on a plate and pat it dry with paper towels so it browns more easily.

Season the chicken with 1 teaspoon of the salt, the black pepper, and 1 teaspoon of the smoked paprika, turning the pieces so they are coated on all sides.

Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then let it drain well.

Add the olive oil to the hot skillet and swirl it to coat the bottom.

Put the chicken pieces into the skillet in a single layer. Cook for 4 minutes without moving them much, until the undersides are browned.

Turn the chicken pieces with tongs and cook for 3 minutes more, until the second side has some color. Transfer the chicken to a clean plate; it will not be fully cooked yet.

Reduce the heat to medium. Add the chopped onion and red bell pepper to the same skillet and cook for 5 minutes, stirring now and then, until they soften and the onion looks translucent.

Add the garlic, the remaining 1 teaspoon smoked paprika, and the tomato paste to the skillet. Stir for 1 minute, until the garlic smells fragrant and the tomato paste looks a shade darker.

Add the drained rice to the skillet. Stir for 1 minute so the grains are coated with the tomato mixture and look glossy.

Pour the diced tomatoes with their juices and the chicken broth into the skillet. Add the remaining 1/2 teaspoon salt and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.

Raise the heat slightly if needed and bring the liquid to a gentle boil.