Blackened Cajun Chicken with Farro & Corn

By michelle1026

Ingredients

• 4 Boneless, Skinless Chicken Breasts
• 1 cup Semi-Pearled Farro
• 12 oz bag frozen corn (thawed)
• 2 green onions (sliced - separate greens and whites)
• 1 yellow or orange pepper (diced)
• 2 cloves Garlic (peeled & diced)
• 2 TBS Crème Fraîche (sour cream)
• 1 TBS Hot Sauce
• 1 TBS Apple Cider Vinegar
• 1 TBS cream cheese
• 1 TBS blackened seasoning (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)
• Olive oil as needed

Details

Servings 4

Preparation

Step 1

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

In a bowl, combine the prepared corn, garlic, and white bottoms of the scallions.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.

Add 2 teaspoons of olive oil to the pan of reserved fond (or a large nonstick pan); heat on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared corn mixture (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Season with salt and pepper to taste.

To the pot of cooked farro, add the cooked vegetables, crème fraîche, vinegar, bel paese cheese, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir vigorously to coat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Garnish with a drizzle of olive oil and the sliced green tops of the scallions.