In a saute pan, add the olive oil and place over a low heat. Add the onions and garlic and sweat until onions are translucent.
Add the green and red peppers and cook for another 2 minutes.
Add the tomatoes, saffron, and the chicken stock and bring to a boil. Reduce liquid by half, and then add the chicken strips. Cook the liquid down until almost gone, allowing the strips to warm through.
Finish with the fresh parsley and adjust seasoning with the salt and pepper. Serve over the Spanish rice.