One Pot Chicken with Farro

  • Prep Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
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  • 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.