Chicken Thighs with Farro, Peppers, and Tomatoes

Many of you have talked about farro, a grain that is unfamiliar to most Americans but often used in European cooking. Farro is also called spelt and has a nutty, hearty taste, somewhat like barley. Here’s a chicken dish that is reminiscent of arroz con pollo--Barb L.

Seves: 6


12 skinless, boneless chicken thighs (about 2 ½-3 lbs) (You can use skinless chicken thighs if you want)

2 Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

¼ tsp black pepper

2 tsp dried oregano, divided

1 ¼ tsp kosher salt, divided

2 Tbsp Flying Olive Garlic, Tuscan Herb, or a Single Varietal of Choice. (A Flying Olive spicy EVOO such as Chipotle, Harissa, Baklouti Green Chili, or Cayenne Red Chili Pepper might also be good, although I haven’t tried it yet), divided

1 cup chopped yellow onion

1 large red bell pepper, cut into 2” long, ½’ thick strips

1 large green bell pepper, cut into 2” long, ½’ thick strips

5 garlic cloves, minced

1/2 tsp ground cumin

2 ½ cups unsalted chicken stock

1 ½ cups uncooked faro, rinsed and drained

1 (14.5 oz) can unsalted Fire roasted diced tomatoes drained

½ cup green olives stuffed with pimiento, sliced

1 cup frozen peas

Chopped fresh Italian parsley to garnish, if desired


Combine the chicken, Flying Olive Balsamic Vinegar of Choice, black pepper, and 1 tsp salt in a large bowl. Add the chicken and toss to coat. Let stand 20 minutes.

Heat 1 Tbsp Flying Olive EVOO of choice in a Dutch oven over medium heat. Add the chicken thighs to the pan in a single layer and cook until well browned, about 3 minutes per side. Watch carefully as to not burn the chicken (voice of experience, here!) Transfer the browned chicken to a platter and cover loosely with a sheet of aluminum foil. Continue browning all the chicken, adding the remaining 1 Tbsp of oil, if needed.

Add the onion, bell peppers, and garlic to the pan. Cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in 1 tsp oregano and 1 tsp salt. Continue cooking for 1 minute. Stir in the farro and tomatoes. Increase the heat to high and bring to a boil. Return the chicken and accumulated juices to the pan. Reduce the heat to medium-low and continue cooking the chicken until it is done, between 10-15 minutes.

Stir in the green olives. Cook, uncovered, until the farro is tender and most of the liquid has been absorbed, about 10-20 minutes. Stir in the peas and cook until they are tender, about 3-5 minutes.

Serve with a sprinkle of Italian parsley, if desired.

Inspired by a recipe in Cooking Light, December, 2016.

Submitted by Barb L.