SEASON chicken with salt and pepper,  heat oil in a pot and fry the chicken pieces until all of them get well browned, take them away from the pot. TAKE AWAY the half part of the grease, fry onion, garlic until they get transparent, then add peppers, still frying, then the rice and fry until it gets transparent. TAKE BACK the chicken to the pot, in a cup of chicken soup soak the saffron crocus and add it to the pot with the rest of the chicken soup. Cover the pot, reduce heat and let the rice and the chicken get cooked, before the liquid has consumed add green beans. COVER it again, once the rice gets dry, turn off heat. Settle for a few minutes and sprinkle over a pinch of parsley before serving.