One-Pot Chicken with Farro

One-Pot Chicken with Farro
Adapted from cookinglight.com
One-Pot Chicken with Farro

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from cookinglight.com

Ingredients

  • 12

    skinless, bone-in chicken thighs (about 2 1/4 lb.)

  • 1

    tablespoon apple cider vinegar

  • 1/4

    teaspoon black pepper

  • 2

    teaspoons dried oregano, divided

  • 1 1/4

    teaspoons kosher salt, divided

  • 2

    tablespoons olive oil, divided

  • 1

    cup chopped yellow onion

  • 1

    large red bell pepper, cut into 2-in.-long, 1/2-in.-thick strips

  • 1

    large green bell pepper, cut into 2-in.-long, 1/2-in.-thick strips

  • 5

    garlic cloves, minced

  • 1/2

    teaspoon saffron threads (optional)

  • 1/2

    teaspoon ground cumin

  • 2 1/2

    cups unsalted chicken stock

  • 1 1/2

    cups uncooked farro, rinsed and drained

  • 1

    (14.5-oz.) can unsalted diced tomatoes, drained

  • 6

    large pimiento-stuffed green olives, sliced

  • 1

    cup frozen petite green peas

Directions

Step 1 Combine chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes; drain. Step 2 Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 6 chicken thighs to pan in a single layer; cook until well browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs. Step 3 Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook, stirring often, until vegetables are tender, about 10 minutes. Stir in saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt; cook 1 minute. Stir in stock, farro, and tomatoes. Increase heat to high; bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low; cover and cook until chicken is done, about 20 minutes. Step 4 Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas; cook until peas are tender, about 3 minutes.

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