Spanish-Style Chicken with Farro

Huge hit! Glad to have a new one-pot meal to add into the rotation, and glad to know that I really enjoy farro, and it isn’t particularly hard to cook with.

We used about half as many chicken thighs to meet the requested poundage (where is CL finding these tiny chicken thighs?), but beyond that made as is. Definitely include the saffron.

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2.25 lb. skinless, bone-in (or boneless would work, too) chicken thighs – for us this meant six, and the recipe thinks 12. Whatever.
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 
1/2 teaspoon ground cumin
2 1/2 cups unsalted chicken stock
1 1/2 cups uncooked farro, rinsed and drained (I forgot to rinse and the world didn’t end)
1 (14.5-oz.) can unsalted diced tomatoes, drained
6 large pimiento-stuffed green olives, sliced (I used 12 small)
1 cup frozen green peas

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.
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.
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.

Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes (this took me more like 11 minutes). Stir in peas; cook until peas are tender, about 3 minutes.

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