Ingredients: |
Ingredients: 12 skinless, bone-in chicken thighs(about 21/4 lbs
1 tbsp apple cider vinegar
1/4 tsp black pepper
2 tsp dried oregano, divided
11/2 tsp Kosher salt, divided
2 tbsp olive oil, divided
1 cup chopped onion
1 large red bell pepper cut into 2” long, 1/2 thick strips
1 large green bell pepper cut into 2” long, 1/2” thick strips
5 garlic cloves, minced
1/2 tsp saffron(optional)
1/2 tsp ground cumin
21/2 cups unsalted chicken stock
11/2 cups uncooked farro, rinsed and drained
1 141/2oz can diced tomatoes, drained
6 large pimento-stuffed green olives, sliced
1 cup frozen petite green peas
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Directions: |
Directions:Combine chicken, vinegar, black pepper, 1 tsp oregano and 1/4 tsp salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes, drain. Heat 1 tbsp oil in a Dutch oven over medium - high. Add 6 chicken thighs to pan in a single layer; cook until well-browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tbsp oil and remaining 6 thighs. Transfer chicken to plate when browned on both sides.
Reduce heat to medium. Add onion, bell peppers and garlic to pan; cook, stirring often, until vegetables are tender, about 10 minutes. Stir in saffron if using, cumin, 1 tsp oregano, 1 tsp salt; cook 1 minute. Stir in stock, farro and tomatoes. Increase heat to high, bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low, cover and cook until chicken is done, about 20 minutes. Stir in olives. Cook uncovered until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas and cook for 3 minutes. Serve |
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