One-Pot Chicken with Farro

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One-Pot Chicken with Farro

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 week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG.