Inspired by arroz con pollo, this chicken and whole-grain dish is hearty with satisfying complexity.
Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers.
Ingredients
12bone-in, skinless chickenthighs(about2 1/4lb.)
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Let stand 20 minutes; drain.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Transfer chicken to a plate.
Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs.
Reduce heat to medium.
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 peas; cook until peas are tender, about 3 minutes.
Garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
