Chicken Farro in a Dutch Oven

Name: Chicken Farro in a Dutch Oven
Cuisine: American
Ingredients: 1-2 Chicken Breasts, diced; 1 Tbsp Apple cider vinegar; 1/4 Tsp black pepper; 2 Tsp dried oregano; 1 1/4 Tsp Kosher Salt; 2 Tbsp Olive Oil, divided; 1/2 White Onion; 1 Red Pepper Diced; 5 Tsp Minced Garlic; 1/2 Tsp Saffron threads (optional); 1/2 Tsp Cumin; 2 1/2 Cup Chicken Stock; 1 1/2 Cups Farro; 1 Can Fire Roasted Tomatoes; 6 Green Olives, sliced; 1 Cup Frozen Green Peas

Jeff Lynch @hobbit_chef

Chicken Farro in a Dutch Oven

Jeff Lynch @hobbit_chef

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Ingredients

1-2Chicken Breasts, diced
1 TbspApple cider vinegar
1/4 Tspblack pepper
2 Tspdried oregano
1 1/4 TspKosher Salt
2 TbspOlive Oil, divided
1/2White Onion
1Red Pepper Diced
5 TspMinced Garlic
1/2 TspSaffron threads (optional)
1/2 TspCumin
2 1/2 CupChicken Stock
1 1/2 CupsFarro
1 CanFire Roasted Tomatoes
6Green Olives, sliced
1 CupFrozen Green Peas

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Steps

1

Marinate the diced Chicken in Vinegar, pepper,, oregano, and salt for 20 minutes.
2

Heat the Dutch Oven over a medium flame, cook the marinated diced chicken pieces 3 minutes per side. Remove the chicken pieces to a plate.
3

Add onion, peppers, and garlic to the Dutch oven pan, stirring often for about 10 minutes. Stir in Saffron (if using) cumin, oregano, 1 tsp salt, and cook for about a minute. Stir in chicken stock, farro and tomatoes. Increase heat to high, bring to a boil. Return chicken and juices to the Dutch Oven, reduce heat to medium / low, cover and cook for about 20 minutes.
4

Stir in the sliced olives, and cook uncovered about 8 minutes, stir in the peas and cook about 3 more minutes, and serve.