Pepper put in the preheated oven and bake it, turning from one barrel to another; when the skin will darken to hide him in a bag and put it in the refrigerator. Then remove skin. While the peppers baked, onion, garlic crumble. Chicken cut into large chunks. Heat the oil in a saucepan. Fry the onions and garlic until Golden brown. Throw chicken and fry until brown, stirring occasionally. Add the cumin, paprika and saffron and fry, stirring constantly, for one minute. Chop tomatoes and add with juice to the skillet. Also add the broth and rice. Cover and cook 15-20 minutes until rice is cooked. Chop the parsley, purified from the skin of a pepper cut into big pieces. Add all to the saucepan, add tomato paste. Mix well. Season with salt and pepper if required. Heat, stirring, for 2-3 minutes. Put it on plates, sprinkle with remaining parsley and serve.