Pinch of saffron threads
1/2 cup dry white wine
8 boneless chicken thighs
Salt and Freshly ground pepper, to taste
2 tbsp olive oil
1 large yellow onion, finely chopped
3 bay leaves
6 garlic cloves, finely chopped
1 tsp dried oregano
4 cups chicken stock
2 cups long-grain white rice
1 large jarred roasted peppers, chopped
In a small bowl, soak the saffron in the wine for 20 minutes.
Pat the chicken dry and season generously all over with salt and pepper. In a large deep pan over medium-high heat, warm the olive oil. When the oil is hot, working in batches to avoid crowding, add the chicken and cook 4 minutes on each side. Transfer the chicken to a plate.
Add the onion and bay leaves and sauté until the onions are golden, about 5 minutes.
Add the garlic and cook for 2 minutes.
Add the oregano, the 1/2 tsp salt, several grinds of pepper, the saffron mixture and the 1/2 cup wine and stir to scrape up the browned bits from the pan bottom.
Add the stock and stir in the rice.
Nestle the chicken in the rice.
Cover and cook on medium low for 30 minutes or until rice is cooked.
Uncover and check to be sure a little liquid is still visible at the bottom If it appears dry, add 1 Tbsp water.
Sprinkle the pimiento peppers evenly over the rice, then cover and cook for 15 minutes more.
Meanwhile, make the asparagus salad.
For the asparagus salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp salt
Freshly ground pepper, to taste
1/4 cup olive oil
1 lb asparagus
1 1/2 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp capers, rinsed
In a small bowl, whisk together the mustard, vinegar, lemon zest, lemon juice, the 1/2 tsp salt and pepper and olive oil. Set the vinaigrette aside.
Remove the tough stem ends from the asparagus spears then cut the spears into 1 1/2-inch lengths.
Bring a saucepan three-fourths full of salted water to a boil over high heat.
Add all the asparagus pieces except the tips and cook for 4 minutes.
Add the tips and cook until all the pieces are just tender, about 2 minutes more.
In a bowl, combine the warm asparagus, parsley and capers.
Drizzle with enough vinaigrette to coat and toss well.
Spoon the chicken and rice onto individual plates and top with the asparagus salad.