One-Pot Chicken with Farro
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Ingredients
12 skinless and boneless chicken thighs (approximately 2 1/4 pounds)
1 tablespoon apple cider vinegar
¼ teaspoon black pepper
2 teaspoons dried oregano, divided
1 ¼ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 cup chopped yellow onion
1 large red bell pepper, cut into 2-inch-long and 1/2-inch-thick strips
1 large green bell pepper, cut into 2-inch-long and 1/2-inch-thick strips
5 garlic cloves, minced
½ teaspoon saffron threads (optional)
½ teaspoon ground cumin
2 ½ cups unsalted chicken stock
1 ½ cups raw farro, washed and drained
1 can (14.5 oz) unsalted diced tomatoes, drained
6 large green olives, stuffed with pimento, sliced
1 cup frozen small green peas
To make
This light dish is perfect for a casual gathering with friends. The dish, prepared according to the recipe of arroz con pollo, turns out to be hearty and well-cooked. Season the chicken thighs and nut farro with cumin, saffron, and oregano while the dish is simmering. If using saffron, add it in moderation; these tiny threads give the dish a subtle flavor and a little color, but too much will give it a medicinal flavor. Serve with a side dish at the end of the dish.
Combine the chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat the chicken on all sides. Let stand for 20 minutes; strain.Heat 1 tablespoon of oil in a roasting pan over medium-high heat. Place 6 chicken thighs in a single layer in the pan; cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate. Repeat the process with the remaining 1 tablespoon of butter and the remaining 6 chicken thighs.Reduce heat to medium. Add the onion, bell pepper, and garlic to the pan; cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt; cook for 1 minute. Add broth, farro and tomatoes. Increase heat to high; bring to a boil. Return the chicken and accumulated juice to the pan. Reduce heat to medium-low; cover and cook until chicken is cooked through, about 20 minutes.Add the olives. Cook uncovered until the farro is soft and most of the liquid has been absorbed, about 8 minutes. Add the peas; cook until the peas are tender, about 3 minutes.
Combine the chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat the chicken on all sides. Let stand for 20 minutes; strain.Heat 1 tablespoon of oil in a roasting pan over medium-high heat. Place 6 chicken thighs in a single layer in the pan; cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate. Repeat the process with the remaining 1 tablespoon of butter and the remaining 6 chicken thighs.Reduce heat to medium. Add the onion, bell pepper, and garlic to the pan; cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt; cook for 1 minute. Add broth, farro and tomatoes. Increase heat to high; bring to a boil. Return the chicken and accumulated juice to the pan. Reduce heat to medium-low; cover and cook until chicken is cooked through, about 20 minutes.Add the olives. Cook uncovered until the farro is soft and most of the liquid has been absorbed, about 8 minutes. Add the peas; cook until the peas are tender, about 3 minutes.
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Author:Admin
Published: 11/20/2023 8:46 PM
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