Spanish Chicken and Rice Supper - Alberta Milk

Ingredients

• 3/4 cup (175 ml) frozen peas
• 1 tsp (5 ml) paprika
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) pepper
• 8 boneless, skinless, chicken thighs
• 2 tbsp (30 ml) butter, divided
• 1 (small) red bell pepper, diced
• 1 (small) onion, finely chopped
• 3 cloves garlic, minced
• 1 cup (250 ml) long-grain rice
• 1 cup (250 ml) low-sodium chicken broth
• 1 cup (250 ml) milk
• 1/2 tsp (2 ml) saffron threads, crumbled (optional)
• 1 bay leaf
• 2 (small) plum tomatoes, diced
• 1/4 cup (60 ml) small pimiento-stuffed green olives
• 1/4 cup (60 ml) parsley, coarsely chopped