Heat the oil in a large, shallow Dutch oven or a deep non-stick skillet over medium-high heat. Add the chicken pieces and cook on both sides until browned. Remove them to a plate.

Reduce the heat to medium. Add the onion, garlic and peppers and cook until the onion has softened, about 5 minutes. Add the chicken broth, tomatoes, paprika and saffron and bring to a boil. Stir in the rice, chicken and pan juices, reduce the heat to low, and simmer uncovered, gently, for about 20 minutes.

Meanwhile, cut the green beans into 1-inch pieces. Gently stir the beans, lima beans and peas into the rice mixture. Stir in the shrimp and mussels, cover and cook for about 15 minutes or until the rice is tender and the mussels are open.