One-Pot Chicken with Farro

Name: One-Pot Chicken with Farro
Total time: 1 h
Yield: Serves 6 (serving size: 2 chicken thighs and 1 cup farro mixture)
Ingredients: 12 skinless, bone-in chicken thighs (about 2 1/4 lb.); 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-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; ½ teaspoon saffron threads (optional); ½ teaspoon ground cumin; 2 ½ cups unsalted chicken stock; 1 ½ 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

4 Ratings
4 Reviews

This easy dish is perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad to complete the meal.

By Cheryl Slocum

This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:

20 mins

total:

1 hr

Yield:

Serves 6 (serving size: 2 chicken thighs and 1 cup farro mixture)

Nutrition Info

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.

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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.

Nutrition Facts

Per Serving:

516 calories; fat 14.3g; saturated fat 2.5g; mono fat 6.6g; poly fat 2.4g; protein 44g; carbohydrates 49g; fiber 10g; cholesterol 160mg; iron 4mg; sodium 756mg; calcium 66mg; sugars 5g.

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Mary Beth Einerson

04/25/2022

Great use of some farro hanging out in my pantry. I added a bit of saffron but did so sparingly based on header and reviews. In future I would omit (maybe a bit of turmeric for color) as it didn't bring much flavor-save it for dishes where it shines. I had small olives and increased a bit and like peas, so increased them as well. Used boneless/skinless thighs. Otherwise as written!!!

Lauren

03/15/2017

As written, this recipe has WAY too much saffron (which is ironic, considering the preface to the recipe warns against using too much). It overpowered the dish and had a medicinal taste, just as the preface warned it would. I had to try to mute it with smoked paprika and a shot of apple cider vinegar at the end. Then it just tasted dull. I would cut the saffron back to 1/4 tsp, max. As usual, it took longer to make than the instructions said it would. That may be because I had to skin the chicken first, since my store sells bone-in thighs with the skin on. Although it would have added even more time, the final dish would have benefited from browning the chicken in three batches, rather than two-- even in my Le Crueset Dutch oven there wasn't really enough room to brown (as opposed to steam) so many thighs at one time. I might try it again, but not when I'm in a hurry, and not with so much saffron.

daneanp

02/08/2017

Very flavorful - my first time cooking with farro. DH really loved it too. I did not use the saffron, bet that would add another layer of flavor. Love that it makes a ton and it is really filling. A bit time consuming for a work night meal, probably took me an hour and 10 minutes (not counting the brief marinade which I did in a zip lock bag) to get it to the table. Will definitely make again.

BZsMom

12/26/2016

My husband and I really liked this as an easy, casual weekday meal. We agreed that we'd add more olives. We are skiers, so would also be a after skiing meal for a chilly night

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One-Pot Chicken with Farro

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for One-Pot Chicken with Farro