Finely chop the Garlic (2 clove).
Chop the Onion (1).
Chop and deseed the Green Bell Pepper (1).
Chop the Carrot (2).
Chop the Fresh Parsley (to taste).
In a pan with Olive Oil (to taste), cook all the vegetables over medium heat for 4 minutes.
Add the Bone-in, Skin-on Chicken Thighs and Drumsticks (4 piece), and cook for 4 more minutes.
Add the White Rice (240 gram) and cook for 2 minutes.
Add the Water (500 milliliter), then season it with Salt (to taste). Add the Spanish Saffron (to taste). Cook for 3-4 minutes over maximum heat.
Cover the pot and cook over low heat for 15-17 minutes.
Switch stove off, add parsley, and leave rice for 5 minutes to cool.