An asparagus recipe for gourmets:
Divide chicken thighs into lower and upper thighs, remove skin. Heat oil in paella pan or in a large frying pan. Fry meat in portions for about three minutes, remove, season. Reduce temperature, dab up any remaining drippings with kitchen roll, perhaps adding a little oil.
Sauté onions and garlic, add long-grain rice, stir until soft and translucent.
Add asparagus, mix, cook for five minutes.
Add peas and green onions set aside, mix, simmer on low heat for about ten minutes, season.
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