Prepare the vegetables - chop the onion and pepper and parboil the green beans.

Heat the oil in a strong earthenware casserole dish and brown the chicken pieces.

When the chicken is almost browned add the vegetables and continue frying until the onion has softened.

Add the tinned tomatoes and rice and stir everything together.

Crush the saffron, paprika, thyme, peppercorns and cumin in a mortar and add to the casserole dish.

Add the stock and salt to taste, stir well and simmer slowly until the rice is cooked (10 - 15 mins).

Remove from the heat and let it sit before serving - garnish with some fresh chopped parsley.