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Chicken Thighs with Farro

Heart Healthy Chicken Thighs with Farro Recipe

               
Chicken Thighs with Farro
This hearty one-pan chicken and farro dish boasts a delicious vegetable medley, deeply savory herbs, and the wonderful tang of apple cider vinegar. Minced garlic and black pepper deepen the flavor of this heart-healthy recipe that is sure to become a household favorite.
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Ingredients
Recipe yields 6 servings
12 skinless, bone-in chicken thighs (about 2 1/4 lbs)
1 Tbsp apple cider vinegar
Black pepper to taste
2 tsp dried thyme
1 tsp salt
1 Tbsp olive oil
1 large yellow onion, chopped
1 large red bell pepper, sliced
4 garlic cloves, minced
1/2 tsp ground cumin
2 1/2 cups no-salt-added chicken stock
1 1/2 cups uncooked farro, rinsed and drained
3 large tomatoes, diced
1 cup frozen green peas
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Helpful how to videos
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Directions
Step 1

In a large bowl, combine the chicken, vinegar, black pepper, 1 tsp of the thyme and 1/4 tsp of the salt. Marinate, covered and chilled, for 20 minutes.

Step 2

In a large saucepan, heat the oil over medium-high heat. Add the chicken thighs, in batches, and cook until well browned on all sides, about 3 minutes per side. Remove the chicken and set aside.

Step 3

Reduce heat to medium and add onion, bell pepper and garlic and sauté until the vegetables are tender, about 10 minutes. Add the cumin, remaining 1 tsp thyme and remaining 3/4 tsp salt. Add chicken stock, farro and tomatoes. Increase heat to high and bring to a boil.

Step 4

Add the chicken thighs. Reduce heat to medium low, cover and simmer until chicken is done, about 30 minutes, or until farro is tender and most of the liquid is absorbed. Stir in peas and cook until tender, about 3 minutes.

Time: 120 minutes
Servings: 6
Calories: 441
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 chicken thighs, 1 cup farro mixture
Per serving:
calories:441
total fat:9g
sat fat:2g
cholesterol:156mg
sodium:625mg
total carb:42g
fibers:8g
proteins:48g

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About This Healthy Recipe

Looking for a hearty chicken recipe that’s as satisfying as it is heart healthy? This chicken recipe fits the bill! Skinless chicken thighs combine with fiber-rich farro along with a medley of colorful vegetables to deliver on taste and nutrients. The farro adds a bit of nuttiness to the dish and the veggies add a touch of brightness. You won’t leave the table feeling hungry after eating this filling chicken recipe but it also won’t drag you down. Another bonus? You won’t have much to clean up when you’re done because you can cook the whole meal in one pan. Since this dish is equally enjoyed by adults and kids, it’s a great family friendly dinner that can keep the entire family well-nourished and satisfied.

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Heart Healthy Chicken Thighs with Farro Recipe
Ingredients
Recipe yields 6 servings
12 skinless, bone-in chicken thighs (about 2 1/4 lbs)
1 Tbsp apple cider vinegar
Black pepper to taste
2 tsp dried thyme
1 tsp salt
1 Tbsp olive oil
1 large yellow onion, chopped
1 large red bell pepper, sliced
4 garlic cloves, minced
1/2 tsp ground cumin
2 1/2 cups no-salt-added chicken stock
1 1/2 cups uncooked farro, rinsed and drained
3 large tomatoes, diced
1 cup frozen green peas
Directions
Step 1

In a large bowl, combine the chicken, vinegar, black pepper, 1 tsp of the thyme and 1/4 tsp of the salt. Marinate, covered and chilled, for 20 minutes.

Step 2

In a large saucepan, heat the oil over medium-high heat. Add the chicken thighs, in batches, and cook until well browned on all sides, about 3 minutes per side. Remove the chicken and set aside.

Step 3

Reduce heat to medium and add onion, bell pepper and garlic and sauté until the vegetables are tender, about 10 minutes. Add the cumin, remaining 1 tsp thyme and remaining 3/4 tsp salt. Add chicken stock, farro and tomatoes. Increase heat to high and bring to a boil.

Step 4

Add the chicken thighs. Reduce heat to medium low, cover and simmer until chicken is done, about 30 minutes, or until farro is tender and most of the liquid is absorbed. Stir in peas and cook until tender, about 3 minutes.

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