*The term Farro describes three different types of wheat (plants belonging to the genus Triticum): Spelt, Emmer and Einkorn. Farro does contain gluten and would not be suitable for a person with celiac disease or gluten sensitivity. https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/ancient-grains/

Brown rice would work as a gluten-free substitute in this recipe. 

One-Pot Chicken with Farro

June 3, 2024

I just made this one pot meal from eatingwell.com yesterday and it was delish! I love farro because of the nutty taste and chewy, satisfying texture. Besides the great taste, Farro is a whole grain with excellent nutritional qualities. It is high in fiber, minerals like zinc and magnesium, B vitamins, and antioxidants. 

Active Time: 20 Min | Total Time: 60 Min  | SERVES 6

Nutrition per serving:

516 Cals, 44g Protein, 49g Carbs, 14g Fat, 

INGREDIENTS

  • 12 bone-in, skinless 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

  • Fresh flat-leaf parsley leaves (optional)

Preparation

  1. Combine chicken, vinegar, black pepper, 1 teaspoon oregano and ¼ teaspoon salt in a bowl; turn to coat chicken on all sides. Let stand 20 minutes; drain.

  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 6 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.

  3. Reduce heat to medium. Add onion, bell pepper and garlic to pan; cook, stirring often, until 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.

  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. Garnish with parsley, if desired.