@brighteyes847: One-Pot Chicken with Farr RECIPE-COOKING WITH BRIGHT EYES 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. 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. Ingredients 12 bone-in, skinless chicken thighs (about 2 1/4 lb.) 1 tablespoon apple cider vinegar ¼ teaspoon black pepper 2 teaspoons dried oregano, divided 1 ¼ teaspoons kosher salt, divided 2 tablespoons olive oil, divided 1 cup chopped yellow onion 1 large red bell pepper, cut into 2-in.-long, 1/2-in.-thick strips 1 large green bell pepper, cut into 2-in.-long, 1/2-in.-thick strips 5 garlic cloves, minced ½ teaspoon saffron threads (optional) ½ teaspoon ground cumin 2 ½ cups unsalted chicken stock 1 ½ cups uncooked farro, rinsed and drained 1 (14.5-oz.) can unsalted diced tomatoes, drained 6 large pimiento-stuffed green olives, sliced 1 cup frozen petite green peas Fresh flat-leaf parsley leaves (optional) 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.

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Friday 06 November 2026 14:39:36 GMT