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1
In a small sauce pan over high heat, bring the chicken stock to a simmer. Reduce the heat to low and keep the liquid hot.
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2
In a heavy large Dutch oven over medium high heat, heat the olive oil. Season the chicken with salt and pepper to taste. Place in the Dutch over and cook until brown, 5 minutes on each size. Transfer the chicken to a plate.
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3
Pour off all but a thin film of oil from the Dutch oven and set the Dutch oven over medium heat. Add the onion, bell peppers, and garlic and saute, stirring frequently, until the onion is translucent, about 8 minutes. Add the paprika and red pepper flakes to taste and saute for 30 seconds. Add the tomatoes and saffron. Cook, stirring frequently, until most of the liquid evaporates, about 5 minutes.
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4
Add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the stock and wine and salt to taste. Bring to a boil. Add the chicken and any juices on the plate. Return to a boil.
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5
Reduce the heat to low, cover and cook until the rice is tender and the chicken is opaque throughout, about 30 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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6
To serve, transfer to individual plates. Garnish with the parsley.
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7
Serve warm.
