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.
