Arroz Con Pollo With Farro

Arroz Con Pollo With Farro
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 562.99 calories, 28.19g protein, 27.35g fat, 49.8g carb, 8.34g dietary fiber, 6.2g saturated fat, 6.83g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Phosphorus, Copper, Fluoride, Selenium, Vitamin C, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12.


4 Servings

1  pound skin-on bone-in chicken thighs

1/2  teaspoon salt

1/2  teaspoon ground cumin

1/2  teaspoon dried oregano leaves

1/2  teaspoon dried thyme

2  tablespoons olive oil

1  medium yellow onion, diced

1  large red pepper, stemmed, seeded, and diced

2  tablespoons tomato paste

1/4  cup dry white wine

2  cups chicken stock

1  cup farro

1  teaspoon sazon seasoning

1  bay leaf

1/2  cup frozen corn kernels

1/2  cup frozen peas

   Ground black pepper

1  lemon, cut into wedeges

1/4  cup chopped fresh cilantro


step 1.

In a large mixing bowl, combine chicken thighs, salt, ground cumin, oregano, and thyme; tossing well to coat.

step 2.

In a 3.5-qt braising pan, heat oil over medium heat. Add chicken thighs skin-side down, cook until skin is golden brown, about 4 to 5 minutes. Flip them over and cook 3 minutes more. Transfer to a paper towel lined plate, set aside.

step 3.

Add yellow onion; cook until lightly browned, about 5 to 8 minutes. Add red peppers; cook until tender, about 5 minutes.

step 4.

Stir in the tomato paste until fully incorporated.

step 5.

Slowly pour in white wine, stirring constantly, to deglaze the pan.

step 6.

Add chicken broth, farro, sazon seasoning, and bay leaves. Place chicken thighs, skin side up, in a single layer into the pan. Increase heat to high and bring just to a boil. Reduce heat to low and simmer, covered, until farro is tender, about 20 minutes.

step 7.

Remove lid and add corn kernels and peas; simmer 3 to 5 minutes more.

step 8.

Top with ground black pepper. Garnish with lemon wedges and fresh cilantro, serve immediately.