Spanish Chicken and Rice with Saffron Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups rice long-grain white hot cooked
• 2 ounces chorizo diced spanish
• 2 tablespoons flour all-purpose
• 4  garlic clove minced
• 0.5 teaspoon kosher salt 
• 1.5 cups milk 2% reduced-fat
• 1 tablespoon olive oil extra virgin extra-virgin divided
• 1 cup peas green frozen thawed
• 16  pimiento stuffed olives green chopped
• 1 large bell pepper red chopped
• 0.3 teaspoon saffron threads crushed
• 1.5 pounds chicken thighs boneless skinless cut into bite-sized pieces
• 0.3 cup cream sour
• 0.3 cup tomato paste 
• 1 cup onion white chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 37
2. Heat a large nonstick skillet over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl to coat.
4. Add half of chicken; cook 4 minutes, turning to brown on all sides.
5. Remove chicken from pan; place in a large bowl. Repeat procedure with 1 teaspoon oil and remaining chicken.
6. Add to bowl.
7. Place remaining 1 teaspoon oil, onion, and chorizo in pan; cook 10 minutes or until onion is tender and golden, stirring occasionally.
8. Add garlic and bell pepper; cook 2 minutes, stirring frequently.
9. Add chorizo mixture, cooked rice, peas, and olives to chicken; toss to combine.
10. Combine milk and next 5 ingredients (through black pepper) in a medium saucepan over medium heat; stir well with a whisk. Cook, stirring constantly, until mixture comes to a boil; cook 1 minute or until thick and bubbly.
11. Remove pan from heat; stir in sour cream.
12. Add sour cream mixture to chicken mixture, stirring to combine. Spoon the chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with aluminum foil coated with cooking spray.
13. Bake at 375 for 15 minutes. Uncover and bake an additional 10 minutes or until chicken is done.