So my “crunch week” has officially begun.
And no, it is not a reference to strenuous exercise, or excessive amounts of chips and salsa..
Although the latter does sound quite good..
I am referring to the short school schedules (because of finals), celebratory dinner/award ceremony, birthday party preparations, and a three tier birthday cake to be made…. you know, just a few things….
Fortunately, I took a page of my own advice and graciously accepted help that was offered to me yesterday – so the backyard setup is complete – which, assuming we don’t have any hurricane-type winds this week, means that everything will stay perfect till Friday.
But you know that old expression about assuming…..
Skillet Chicken and Farro with Peppers and Onions – adapted from Serious Eats
This was absolutely delicious as is, but next time, per the posse’s request, I’ll use all white meat –
4 skinless boneless chicken thighs – 1 1/2 lbs
Freshly ground black pepper
2 tablespoons olive oil
2 red or orange bell peppers, seeded and thinly sliced
1 red onion, thinly sliced
½ jalapeño pepper, finely chopped
1 tbs. dried oregano
1 ½ cups farro
1 (15-oz) can cannellini beans, drained and rinsed
2 cups fresh, frozen, or canned corn kernels, rinsed and drained
3 cups water or low-sodium chicken stock
1 cup grated cheddar or Monterey Jack cheese
½ cup picked cilantro leaves
Lime wedges, for serving
Season the chicken all over with pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and cook without moving until well browned, 7 to 9 minutes, flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken and place on a plate. Pour off fat until 1 tablespoon remains. In the same skillet, add the peppers, onion, and jalapeno. Cook, stirring, until softened, 3 to 4 minutes. Add the oregano and cook until fragrant, about 30 seconds, then add the farro, beans, corn, and water or broth. Nestle the chicken back on top and bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the farro and chicken are finished cooking, 15 to 20 minutes. Top with the cheese and cilantro and serve with lime wedges.