Farro con Pollo or Arroz con Pollo
Chef Michael Gattis
RECIPE NOTES
Makes 4 portions
INGREDIENTS
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¼ stick butter
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¼ cup cooking oil
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1 lb boneless chicken thighs
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¼ cup onion, diced
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2 tbs garlic, chopped
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Small can diced tomatoes
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Small can marinara sauce
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2 cups farro or rice
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4 cups chicken broth
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½ cup frozen peas
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1 cup mushrooms, sliced
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1 cup broccoli florets
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¼ cup cilantro, chopped
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Salt and pepper, to taste
DIRECTIONS
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In a large pot heat butter and oil.
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When butter begins to brown, add chicken and sear on both sides. Remove chicken and repeat process for remaining chicken if necessary.
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Add onions and garlic to the pan. Then add mushrooms and cook until onions are soft.
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Stir tomatoes, tomato sauce, farro or rice, and chicken broth into vegetable mixture and bring to a boil.
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Return chicken to pan. Cover and cook over low heat until liquid is absorbed and farro or rice is tender to bite.
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Stir in cilantro, peas, broccoli florets, salt and pepper.