Spanish Chicken and Rice with Saffron Cream

INGREDIENTS

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