One Pot Chicken with Farro
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Watch the Video Below
Ingredients
- 6 skinless, bone-in chicken thighs (about 2 1/4 lb.)
- 1 tablespoon Alessi White Wine Vinegar
- 2 teaspoons dried oregano
- Alessi Sea Salt, to taste
- Alessi Black Peppercorns, to taste
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1 cup yellow onion, chopped
- 1 small red bell pepper, cut into 2 in. long, 1/2 in. thick strips
- 1 small green bell pepper, cut into 2 in. long, 1/2 in. thick strips
- 1 tablespoon Alessi Garlic Puree
- 1/2 teaspoon Vigo Saffron Threads (optional)
- 1/2 teaspoon ground cumin
- 1 1/2 cups unsalted chicken stock
- 3/4 cups uncooked Alessi Farro, rinsed and drained
- 1/2 can Alessi 28oz Crushed Tomatoes
- 6 large pimiento-stuffed green olives, sliced
- 1/2 ounce frozen petite green peas
Directions
- Combine chicken, vinegar, oregano, salt, and black pepper in a bowl. Coat chicken on all sides. Let stand for 20 minutes.
- Heat extra virgin olive oil in Dutch oven over medium-high heat.
- Add chicken thighs to pan in single layer. Cook until well browned, about 3 minutes per side. Remove chicken from skillet.
- Reduce heat to medium. Add onion, red bell pepper, green bell pepper, and garlic puree. Cook for 5-7 minutes, or until tender.
- Stir in saffron and cumin. Cook 1 minute.
- Add chicken stock, farro, and tomatoes. Increase heat to high, bring to boil.
- Return chicken to pan. Reduce heat to medium-low. Cover and cook until chicken is done, about 20 minutes.
- Stir in olives and peas. Cook until peas are tender, about 3 minutes.
- Plate and serve.