Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 2 chicken thighs and 1 cup farro mixture)

This easy dish is perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad to complete the meal.

How to Make It

Step 1

Combine chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes; drain.

Step 2

Heat 1 tablespoon 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 tablespoon oil and remaining 6 chicken thighs.

Step 3

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 teaspoon oregano, and 1 teaspoon 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.

Step 4

Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas; cook until peas are tender, about 3 minutes.

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Ratings & Reviews

Has potential-- with less saffron

BZsMom
March 15, 2017
 As written, this recipe has WAY too much saffron (which is ironic, considering the preface to the recipe warns against using too much).  It overpowered the dish and had a medicinal taste, just as the preface warned it would.  I had to try to mute it with smoked paprika and a shot of apple cider vinegar at the end.  Then it just tasted dull.  I would cut the saffron back to 1/4 tsp, max.  As usual, it took longer to make than the instructions said it would. That may be because I had to skin the chicken first, since my store sells bone-in thighs with the skin on.  Although it would have added even more time, the final dish would have benefited from browning the chicken in three batches, rather than two-- even in my Le Crueset Dutch oven there wasn't really enough room to brown (as opposed to steam) so many thighs at one time.  I might try it again, but not when I'm in a hurry, and not with so much saffron.

Fantastic!

Lauren
February 09, 2017
Very flavorful - my first time cooking with farro.  DH really loved it too.  I did not use the saffron, bet that would add another layer of flavor.  Love that it makes a ton and it is really filling.  A bit time consuming for a work night meal, probably took me an hour and 10 minutes (not counting the brief marinade which I did in a zip lock bag) to get it to the table.  Will definitely make again.

Nice, easy week night meal

daneanp
December 27, 2016
My husband and I really liked this as an easy, casual weekday meal.  We agreed that we'd add more olives.  We are skiers, so would also be a after skiing meal for a chilly night