Cut chicken thighs into bite-sized chunks. Season with salt and pepper, then toss with flour in a closed plastic bag to coat. Stir saffron in wine in a small bowl.
Heat a medium nonstick pot or deep skillet over medium high flame, about 90 seconds or until rim is hot to a quick, gingerly touch. Add 2 tablespoons of oil and sauté chicken until browned, cooking in two batches, if necessary. Transfer chicken to bowl and reduce heat to medium.
Sauté onion in same pan until translucent, adding more oil to pan, if needed. Add garlic, stir until fragrant—30 seconds or so—then add rice. Cook, stirring, until rice glistens and smells toasty.
Stir in chopped peppers and saffron and wine mixture. Return chicken to pan. Stir in broth, cover pan and reduce heat to low. Simmer for 25 to 30 minutes, stirring occasionally to avoid sticking. If needed, add more broth or water by 1/4 cups.
Serve chicken and rice in bowls. Sprinkle chopped parsley over top.