Chicken Farro in a Dutch Oven
Jeff Lynch @hobbit_chef
Cooking Instructions
- 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.
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