Farro con Pollo or Arroz con Pollo

Farro con Pollo or Arroz con Pollo

Chef Michael Gattis


Makes 4 portions


  • ¼ stick butter

  • ¼ cup cooking oil

  • 1 lb boneless chicken thighs

  • ¼ cup onion, diced

  • 2 tbs garlic, chopped

  • Small can diced tomatoes

  • Small can marinara sauce

  • 2 cups farro or rice

  • 4 cups chicken broth

  • ½ cup frozen peas

  • 1 cup mushrooms, sliced

  • 1 cup broccoli florets

  • ¼ cup cilantro, chopped

  • Salt and pepper, to taste


  1. In a large pot heat butter and oil.

  2. When butter begins to brown, add chicken and sear on both sides. Remove chicken and repeat process for remaining chicken if necessary.

  3. Add onions and garlic to the pan. Then add mushrooms and cook until onions are soft.

  4. Stir tomatoes, tomato sauce, farro or rice, and chicken broth into vegetable mixture and bring to a boil. 

  5. Return chicken to pan. Cover and cook over low heat until liquid is absorbed and farro or rice is tender to bite.

  6. Stir in cilantro, peas, broccoli florets, salt and pepper.