Brown the chicken in olive oil, remove and set aside.
In this same oil add the garlic cloves (filleted), the onion (minced), and the green beans and the mushrooms (chopped).
When the vegetables are half fried, add the tomato, crushed and season with a bit of sugar and the same quantity of salt.
The tomato deglazes the bottom of the pan.
Cover and cook for some minutes.
Add the rice, fry gently, and then the chicken.
Pour the water, add the salt and the saffron.
Cook for 17 minutes or until the water evaporates completely.
Lett settle, covered, for 5 minutes before serving.