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)
Directions
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.
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.
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.
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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
