Ingredients
- 3/4 cup Farro rinsed
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Red onion chopped
- 1 cup Green bell pepper diced
- 4 clove Garlic minced
- 4 cups Chicken broth extra if needed, to get it to your desired consistency
- 4 cups Canned diced tomato
- 1/2 lb Chicken breast boneless skinless
- 1/4 cup Tomato paste
- 1 cup Red kidney beans rinsed
- 1/4 cup Fresh oregano or more if needed
- 1 head Cauliflower cut into bite sized florets
- 2 tbsp Fresh parsley garnish
- 4 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
Instructions
- In a pot of salted boiling water cook the farro according to the directions on the package. Drain any excess water if needed, cover with a lid to keep warm, and set aside.
- Heat a pot on medium heat. (If using a slow cooker or crock pot refer to the instructions of operation)
- Once hot, add the oil. Sauté the onion, peppers, and garlic until softened.
- Add the broth, tomato, chicken, tomato paste, beans, oregano, and cauliflower. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155°F using a thermometer.
- Remove the chicken from the pot. Pull the chicken apart into bite sized chunks. Return the chicken to the pot and continue simmering. Taste and adjust the seasoning with salt and pepper. Add more oregano if needed.
- Once the stew is flavorful remove from the heat. Serve with bread and farro. Garnish with parsley.
Notes
Increase the amount to batch cook this meal to have throughout the week
Nutrition
Calories: 420kcal | Carbohydrates: 62g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1248mg | Potassium: 1784mg | Fiber: 15g | Sugar: 13g | Vitamin A: 867IU | Vitamin C: 148mg | Calcium: 170mg | Iron: 6mg
Slow Cooked Chicken Stew
Ingredients
- 3/4 cup Farro rinsed
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Red onion chopped
- 1 cup Green bell pepper diced
- 4 clove Garlic minced
- 4 cups Chicken broth extra if needed, to get it to your desired consistency
- 4 cups Canned diced tomato
- 1/2 lb Chicken breast boneless skinless
- 1/4 cup Tomato paste
- 1 cup Red kidney beans rinsed
- 1/4 cup Fresh oregano or more if needed
- 1 head Cauliflower cut into bite sized florets
- 2 tbsp Fresh parsley garnish
- 4 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
Instructions
- In a pot of salted boiling water cook the farro according to the directions on the package. Drain any excess water if needed, cover with a lid to keep warm, and set aside.
- Heat a pot on medium heat. (If using a slow cooker or crock pot refer to the instructions of operation)
- Once hot, add the oil. Sauté the onion, peppers, and garlic until softened.
- Add the broth, tomato, chicken, tomato paste, beans, oregano, and cauliflower. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155°F using a thermometer.
- Remove the chicken from the pot. Pull the chicken apart into bite sized chunks. Return the chicken to the pot and continue simmering. Taste and adjust the seasoning with salt and pepper. Add more oregano if needed.
- Once the stew is flavorful remove from the heat. Serve with bread and farro. Garnish with parsley.
Notes
Increase the amount to batch cook this meal to have throughout the week
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 1248mgPotassium: 1784mgFiber: 15gSugar: 13gVitamin A: 867IUVitamin C: 148mgCalcium: 170mgIron: 6mg
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