Arroz Con Pollo With Farro
Step 1. Rub the chicken thighs with the salt, ground cumin, dried oregano leaves, and dried thyme.
Step 2. In a 3.5-qt braiser, heat up the olive oil over medium heat. Add the chicken thighs to the braiser, skin-side down. Allow them to cook for 4 to 5 minutes. Resist the urge to move them, otherwise you may damage the skin. Flip them over and allow them to cook for another 3 minutes. Transfer the chicken thighs to a plate; set aside.
Step 3. Add the yellow onions to the braiser; cook for 5 to 8 minutes or until the yellow onions are lightly browned.
Step 4. Add the red peppers; cook for 5 minutes or until the red peppers are tender.
Step 5. Stir in the tomato paste and mix well.
Step 6. Add the white wine slowly; deglaze as you pour.
Step 7. Add the reduced-sodium chicken broth, farro, sazon seasoning, and bay leaves. Nest in the chicken thighs, skin-side up. Bring the braiser to a boil over high heat.
Step 8. Lower the heat and allow it to simmer for 20 minutes covered or until the farro is tender.
Step 9. Add the frozen corn kernels and frozen peas; allow it to simmer for 5 minutes covered.
Step 10. To serve, sprinkle on top freshly ground pepper. Garnish with the lemon wedges and fresh cilantro.
In this recipe, we put a twist on your classic Spanish dish “arroz con pollo” (“chicken and rice”) using farro instead of long grain white rice, thanks to the tip given by our friends at Forge. If you are wondering how much you are better off, we made the following graph to show you the relative nutrition value of farro versus rice in a few key nutrients: Farro almost doubles rice’s protein, provides slightly more calcium, and multiples times of potassium, iron, and fiber (data source: UDSA Fooddata Central, FDC ID: 169756 for white rice and 686652 for farro). More over, we really think the nuttiness of the farro adds additional flavor to the dish.