Paprika Chicken and Warm Farro with Mushrooms and Thyme

Print Friendly

Ingredients

• 2 chicken breasts or thighs
• 1 teaspoon of olive oil
• 1⁄2 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper
• 1⁄2 cup of Farro
• 1 1⁄4 cups of chicken broth
• 1 tablespoon Olive Oil
• 4 ounces of cremini mushrooms
• 1⁄3 shallot, minced
• 1⁄2 teaspoon thyme
• 1 tablespoon dry sherry (can substitute
  chicken broth)
• 1 tablespoon fresh parsley
• 1⁄2 teaspoon sherry vinegar (optional)

 

Directions

Heat 1 teaspoon of olive oil in a skillet over medium to high heat. Sprinkle the paprika, cumin, salt, and pepper evenly over the chicken breasts or thighs. Place the chicken breasts or thighs in the hot pan and cook through, about eight minutes per side. While the chicken is cooking, add Farro to chicken broth and bring to a boil. Allow to boil for 20 to 30 minutes until tender. Once the chicken is done, remove it from the pan and set aside. Heat 1⁄2 tablespoon of olive oil in the same pan as the chicken, and place on medium heat until simmering.
Once simmering, add mushrooms, shallot, thyme, and 1⁄4 teaspoon salt and cook, stirring occasionally, until moisture has evaporated and vegetables start to brown. Stir in sherry (or optional chicken broth), scraping up any browned bits, and cook until the skillet is almost dry.

Once cooked, add farro, along with additional 1⁄2 tablespoon of olive oil, and cook until heated through. Remove from heat and stir in parsley and vinegar. Season with pepper and extra vinegar to taste.