Chicken,  Dinner,  Recipes

Roasted Chicken with Farro, Peppers, Tomatoes & Spinach

Farro is my new favorite grain, it has all the flavor of brown rice with a little more “toothiness”. This recipe was originally inspired by a one-pot dinner article I read, but I found during lots of recipe testing that the chicken and farro didn’t really finish at the same time. Plus the texture of chicken breasts when they roast in the oven is so much better than when it simmers in a pot…and a sheet of aluminum foil saves you the additional pan clean-up. In our house we call a bite with different foods on it a “layer bite”, well the layer bite here is delicious – succulent chicken with perfectly cooked farro seasoned with sauteed onions, garlic and oregano, baby spinach, red peppers and tomatoes. Yum!!!

I removed the skin from the chicken to make it a little leaner, but this dish would be equally delicious with the skin left on
My delicious lunch yesterday…this was leftover farro that I had frozen from this recipe
Roasted Chicken with Farro, Peppers, Tomatoes & Spinach
Author: Kate Wagner
Serves: 4-6
One of my favorite winter meals, it’s so comforting yet healthy at the same time. I chose to highlight red peppers and spinach, but you can easily change up the veggies to include your family’s favorites. Chicken thighs would be a great swap in this recipe. Happy cooking!
Ingredients
  • 2 1/2 lbs Chicken breasts, with bone (you choice whether to keep the skin on or remove)
  • 1/2 cup Apple cider vinegar
  • 2 tsp Oregano, dried, divided
  • 1 1/2 tsp Kosher salt, divided
  • 1/2 cup Olive oil, divided
  • 1 Yellow onion, minced (about 1 cup)
  • 2 Red peppers, cut into 1/2 inch strips
  • 1 tsp Cumin, ground
  • 1 tsp Paprika, sweet (regular would work fine too)
  • 8 tsp Garlic, minced (or 8 cloves)
  • 2 1/2 cups Chicken stock, low-sodium or homemade
  • 1 1/2 cups Farro, uncooked
  • 1 (14.5 oz) can Tomatoes, petite diced
  • 1 (16 oz) bag Baby spinach, stems removed (optional)
Instructions
  1. Preheat oven to 375.
  2. In a small bowl mix apple cider vinegar, 1 tsp oregano and 3/4 tsp Kosher salt. Place the chicken breasts in a Ziploc bag and pour apple cider mixture over. Let stand for 15-20 minutes.
  3. Place chicken breasts on a foil-lined sheet pan and brush with 1/4 cup olive oil. Roast for 35-45 minutes, until the internal temperature is 160 (it will rise to the required 165 while it rests).
  4. In the meantime, heat remaining 1/4 cup olive oil in a Dutch oven over medium heat. Add onions, peppers, remaining 3/4 tsp Kosher salt, cumin, remaining 1 tsp oregano and paprika. By adding the seasonings the flavor “blooms” in the hot oil, which means it is much richer than if you had just added later in the process.
  5. Saute for about 8 minutes then turn the heat to low add the garlic (if you add it at the beginning it will burn) and continue cooking for an additional 5 minutes.
  6. Add the chicken stock, farro and tomatoes. Increase the heat to high and bring to a boil.
  7. Once the liquid is boiling, reduce heat to medium low and cover. Cook until most of the liquid has been absorbed and the farro is tender, about 30 minutes.
  8. Stir in baby spinach if using.
  9. Serve in shallow bowls topped with a chicken breast.
  10. Leftovers can be refridgerated for up to 4 days or frozen for up to 1 month.

 

Leave a Reply

Your email address will not be published. Required fields are marked *