How to make Farro with Chicken.
Try this rustic version of Chicken with Rice with farro in place of rice.
19.4 ounces (550 grams) chicken thighs skin-on bone-in cut into pieces
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8.8 ounces (250 grams) onion (1 medium onion), diced
2.5 ounces (70 grams) anaheim pepper (1 large pepper), diced
2.5 ounces (70 grams) red bell pepper (1/2 pepper), diced
4 ounces (12 grams) garlic (2 large cloves), minced
1/2 teaspoon mexican oregano – dried
10.6 ounces (300 grams) ripe tomatoes (3 small tomatoes), chopped
2 small bay leaves
5 ounces (15 grams) cilantro (4 sprigs), chopped
3 cups low-sodium chicken stock
1 teaspoon salt
9.5 ounces (270 grams) semi-perlato farro (about 1 1/2 cups)
Toss the chicken with the paprika, salt, pepper and olive oil and let it marinate for at least 15 minutes.
Heat a saute-pan over medium-high heat until hot, and then add the chicken, skin-side down. Let the chicken fry on that side until the skin is golden brown and then flip and fry the other side until browned. Transfer the chicken to a plate.
Add the onions, anaheim pepper, red bell pepper, garlic and oregano and saute until tender and browning. This is where the farro gets most of its flavor from so make sure your sofrito is well caramelized.
Add the tomatoes, bay leaves and cilantro and cook until the tomatoes are soft.
Put the farro in a colander and rinse thoroughly.
Add the chicken stock, salt and farro to the sofrito and return the chicken pieces to the pan. Bring to a simmer and then turn down the heat to maintain a gentle simmer.
Cook uncovered for 30-40 minutes, or until the farro is tender and most of the liquid has been absorbed.