A picture of Chicken Farro in a Dutch Oven.

Chicken Farro in a Dutch Oven

Jeff Lynch
Jeff Lynch @hobbit_chef
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Ingredients

  1. 1-2Chicken Breasts, diced
  2. 1 TbspApple cider vinegar
  3. 1/4 Tspblack pepper
  4. 2 Tspdried oregano
  5. 1 1/4 TspKosher Salt
  6. 2 TbspOlive Oil, divided
  7. 1/2White Onion
  8. 1Red Pepper Diced
  9. 5 TspMinced Garlic
  10. 1/2 TspSaffron threads (optional)
  11. 1/2 TspCumin
  12. 2 1/2 CupChicken Stock
  13. 1 1/2 CupsFarro
  14. 1 CanFire Roasted Tomatoes
  15. 6Green Olives, sliced
  16. 1 CupFrozen Green Peas

Cooking Instructions

  1. 1

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

  2. 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. 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. 4

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

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Written by

Jeff Lynch
Jeff Lynch @hobbit_chef
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