One-Pot Chicken with Farro

eatingwell.com

Linda Meg Frith

12 bone-in, skinless chicken thighs (about 2 ¼ lb.)

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, ½-in.-thick strips

1 large green bell pepper, cut into 2-in.-long, ½-in.-thick strips

5 garlic cloves, minced

½ teaspoon saffron threads (optional)

½ teaspoon ground cumin

2 ½ cups unsalted chicken stock

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

Fresh flat-leaf parsley leaves (optional)

Directions at eatingwell.com

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