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One-Pot Chicken with farro 30 minutes in vitaclay

One-Pot Chicken with farro 30 minutes in vitaclay

Feeling too much heat in the summer? Why not try this One-Pot Chicken with #farro 30 minutes in #vitaclay ? 😋juicy tender #nutritious #cooking without turning on your oven!

Farro is rich in fibre and other nutrients, making it healthy for digestion and weight loss. It helps reducing the risk of stroke by more than 30 percent; reducing the risk for type 2 diabetes by 20-30%; significantly lowering high cholesterol and high blood pressure, according to Dr. Axe.

For vegetarian version, search on vitaclaychef for FARRO AND TOMATO SALAD WITH CRISPY CAPERS.

     

Ingredients

  • 8-12 skinless, bone-in chicken thighs
  • 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 (if you have vm7900 or VF7700 models, or 4 cups chicken stock if you use vm7800-5 models)
  • 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

Directions:

  1. Combine chicken, vinegar, black pepper, 1 teaspoon oregano, and 1/4 teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes; drain.
  2. (Optional) brown the chicken thighs on all sides. Transfer to your VitaClay pot.
  3. Add the rest of the ingredients and stock o your clay pot and stir to mix well.
  4. Set on stew or fast to cook for 30-40 minutes or an hour.
  5. In the last of 10 minutes of cooking, Stir in olives. Cook, uncovered, until farro is tender. Stir in peas; cook until peas are tender.

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