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The recipe may look long, but that's only because it explains all the little tricks that will give you success. It involves 1 hour of preparation plus 20 to 30 minutes cooking time. If you don't feel like prepping fresh artichokes, you can substitute with frozen artichoke hearts. Just add them to the paella pan along with the rice.
Reduce the heat to medium low. In the paella pan, cook the red pepper and head of garlic until the peppers are completely limp but not brown, 15 to 20 min. Transfer the peppers to a plate (leave the garlic in the pan) and cover with aluminum foil. Add the artichoke hearts (if using) to the pan, and after 5 min., add the green beans. Sauté until the artichokes are tender and the green beans are soft and wrinkled, about 10 min.
Meanwhile, peel the skin off the red peppers. Transfer the green beans and artichokes to a plate.
Spread the rice in the pan, put the head of garlic in the center, and pour in the hot broth. Shake the pan a bit to make sure the rice is evenly distributed. Arrange the chicken, artichokes, red peppers, and green beans in the pan. If using chickpeas, distribute them on top. Do not stir the rice from this point on. Simmer vigorously, moving the pan over one and two burners to distribute the heat and to cook the rice as evenly as possible. When the rice is at the same level as the liquid, after 8 to 10 min., reduce the heat to medium low.
Continue to simmer more gently, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit more broth or water to the pan and cook a few minutes more.)