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Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12bone-in, skinless chicken thighs (about 2 1/4 lb.)1tablespoonapple cider vinegar¼teaspoonblack pepper2teaspoonsdried oregano, divided1 ¼teaspoonskosher salt, divided2tablespoonsolive oil, divided1cupchopped yellow onion1large red bell pepper, cut into 2-in.-long, 1/2-in.-thick strips1large green bell pepper, cut into 2-in.-long, 1/2-in.-thick strips5garlic cloves, minced½teaspoonsaffron threads (optional)½teaspoonground cumin2 ½cupsunsalted chicken stock1 ½cupsuncooked farro, rinsed and drained1(14.5-oz.) canunsalted diced tomatoes, drained6largepimiento-stuffed green olives, sliced1cupfrozen petite green peasFresh flat-leaf parsley leaves (optional)
Cook Mode(Keep screen awake)
Ingredients
12bone-in, skinless chicken thighs (about 2 1/4 lb.)
1tablespoonapple cider vinegar
¼teaspoonblack pepper
2teaspoonsdried oregano, divided
1 ¼teaspoonskosher salt, divided
2tablespoonsolive oil, divided
1cupchopped yellow onion
1large red bell pepper, cut into 2-in.-long, 1/2-in.-thick strips
1large green bell pepper, cut into 2-in.-long, 1/2-in.-thick strips
5garlic cloves, minced
½teaspoonsaffron threads (optional)
½teaspoonground cumin
2 ½cupsunsalted chicken stock
1 ½cupsuncooked farro, rinsed and drained
1(14.5-oz.) canunsalted diced tomatoes, drained
6largepimiento-stuffed green olives, sliced
1cupfrozen petite green peas
Fresh flat-leaf parsley leaves (optional)
DirectionsCombine chicken, vinegar, black pepper, 1 teaspoon oregano and ¼ teaspoon salt in a bowl; turn to coat chicken on all sides. Let stand 20 minutes; drain.Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 6 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.Reduce heat to medium. Add onion, bell pepper and garlic to pan; cook, stirring often, until 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.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. Garnish with parsley, if desired.Originally appeared: Cooking Light Power Bowls Issue
Directions
Combine chicken, vinegar, black pepper, 1 teaspoon oregano and ¼ teaspoon salt in a bowl; turn to coat chicken on all sides. Let stand 20 minutes; drain.Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 6 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.Reduce heat to medium. Add onion, bell pepper and garlic to pan; cook, stirring often, until 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.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. Garnish with parsley, if desired.
Combine chicken, vinegar, black pepper, 1 teaspoon oregano and ¼ teaspoon salt in a bowl; turn to coat chicken on all sides. Let stand 20 minutes; drain.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 6 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.
Reduce heat to medium. Add onion, bell pepper and garlic to pan; cook, stirring often, until 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.
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. Garnish with parsley, if desired.
Originally appeared: Cooking Light Power Bowls Issue
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Nutrition Facts(per serving)516Calories14gFat49gCarbs44gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
