In a large skillet over medium heat, heat 2 tablespoons of oil. Saute onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Remove from pan and reserve.
Season the chicken with salt and pepper to taste.
In the same skillet, add 1 tablespoon of oil and cook the chicken for 8 to 10 minutes or until chicken is lightly browned. Remove from the pan and reserve.
In the same pan, add 1 tablespoon of oil. Add the rice and toast for 1 minute, stirring constantly.
Add chicken broth, onion mixture, cooked chicken, saffron (or seasoning) and mix well.
When the saffron is well blended, add the vegetables; mix. Cook, over medium-high heat, until most of the liquid has evaporated.
When the liquid has evaporated cover, reduce heat to low and cook for 15-20 minutes or until rice is tender.