Equipment
- Oven
- Stove
Ingredients
- 1 cup pearled farro
- 1 cup brown rice
- 14 oz smoked sausage
- 2 celery ribs
- 1 yellow onion
- 3 garlic cloves
- 1 whole chicken approximately 4 lbs
- salt to taste
- pepper to taste
- 1 TBSP olive oil extra virgin
Instructions
- To the dutch oven, add your whole chicken, with innards removed, celery (washed and roughly chopped), the onion (quartered), and garlic smashed. Cover the chicken with water and simmer for 40 minutes.
- Once the chicken is cooked, remove it from the pot and allow to cook slightly before pulling the meat. Discard the bones, skin, and neck. Preheat the oven to 375℉
- Reserve 4 cups of broth from the pot and set aside. Pour out the remaining contents from the pot and place back on the stove over medium heat. dd 1 TBSP of olive oil and add the brown rice and farro and toast for 2-3 minutes or until the grains begin to turn a golden color. Once toasted add to the pot the smoked sausage, pulled chicken, and broth. Cover with the dutch oven lid and place into the oven covered for 50 minutes or until brown rice and farro and fully cooked and tender. Remove and fluff the grains and serve.
- ** use the extra chicken to prepare dishes like chicken salad, soups, stews, or in wraps. Extra broth can be saved as well.
Nutrition
Calories: 551kcal | Carbohydrates: 40g | Protein: 28g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 107mg | Sodium: 492mg | Potassium: 435mg | Fiber: 5g | Sugar: 1g
