Preheat your oven to 350 degrees farenheit.
Remove chicken from packaging and blot dry with paper towel. In a small bowl, combine 2 tbsp oil, paprika, salt and pepper – mixing well. Rub into chicken and marinate, covered in the fridge, for at least 30 minutes.
Warm a large pan over medium heat, and prepare your chorizo. When the pan is hot enough, add the remaining 2 tbsp of oil and immediately add your chorizo. Once it’s cooked for a few minutes and nicely browned, remove the meat (leave the fat in the pan) and put it on a separate dish. Add your marinated chicken pieces to the hot pan, allowing them to brown for 4 minutes on each side. Transfer the chicken to the dish with the chorizo.
Add the sofrito blend to the fat in the pan, stirring well and frying until soft. Move the sofrito, chicken and chorizo into a large casserole dish with a lid.
Stir in the tomato sauce, saffron threads (crushing them with your fingers as you add them), cumin, rice and stock. Place the lid on the casserole dish and put it into the hot oven for 45 minutes.
Prior to serving, stir in green olives and cilantro.
