Farro takes place of rice in this bowl that burts in flavor from the sweetness of the onions and peppers, along with the heartiness of the chicken and beans.
Ingredients (serves 2)
2 - chicken breasts (can be subbed for thighs, or even other meat/seafood)
Can also be subbed with soyrizo, tofu, etc.
1 cup farro
1 Red Bell Pepper- cut into strips
1/2 large poblano pepper- cut into strips
1 Onion - cut into strips
14oz or 1 can of cooked pinto or black beans.
1 Lime
1/4 cup cooked corn kernels (frozen, or cut off a fresh cob)
Chili seasonings (chili powder, onion powder, cumin, garlic powder, salt)
Optional: Top with avocado, hot sauce, sour cream.
Steps
Boil the Farro in salted water - Usually 15-20 minutes to be tender, but firm.. Strain and set aside.
Chicken - Use your favorite method to cook the chicken, grill, broil, bake. Aim for a chili powder or fajita inspired spice blend: ground chiles (paprika, cayenne, chipotle), garlic powder, onion powder, salt, black pepper, cumin, lime.. Dry rub or let marinade for more than an hour.
Saute onions, peppers on a high heat skillet- without oil, and just a little salt and chili powder mix.. Aim for slightly browned, then remove from the pan. The goal is not to overcook the onions so they add some texture to the final dish.
Reduce the heat to medium, add a tsp of olive oil, then add the corn and strained beans, saute for 3 minutes
Add 1/4 cup water and spices, salt, black pepper,lime, chili powder blend, and let reduce (this is to help cook down the beans).
Add Farro and onions and peppers to the saute pan, on medium high heat. Toss/Fold in, make sure it's incorporated then set aside in a bowl to be served with the meat or seafood.
Optional: Top with avocado, hot sauce, sour cream.
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