Add the chicken broth, saffron, and bay leaf into a saucepan, and heat with a medium heat

At the same time, heat a large deep fry pan with a medium heat and add in the olive oil

In the meantime, add the boneless chicken thighs over some paper towels and pat dry, then season with salt & pepper, and then cut each one into bite-sized pieces

Once the oil is nice and hot in the fry pan, add in the chopped chicken, mix together, and then mix every 1 to 2 minutes

After about 4 minutes and the pieces of chicken are lightly browned (at this stage you don't have to fully cook the chicken), remove them from the pan and set aside

Using the same pan with the same heat, add in the chopped onion, green bell pepper, and garlic, and mix continuously

After 4 minutes and the vegetables are lightly sautéed, add in the paprika and quickly mix together, then add in the grated tomatoes, chopped parsley, and season with salt & pepper, mix together, and then simmer for a couple of minutes

Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the rice, mix continuously for 2 minutes, then add the pieces of chicken back into the pan, along with the canned white beans and the simmering broth, gently mix together, then mix every 2 to 3 minutes

After 18 minutes and the rice is just cooked through (check package instructions on the rice you are using), remove the pan from the heat

Transfer into shallow bowls and serve at once, enjoy!