Southwest Chicken Recipe

Rinse 1 cup farro under cold water. In a medium saucepan combine rinsed farro and 2 1/2 cups chicken broth or water. Bring to a boil, reduce heat to low, cover and simmer 20–25 minutes until tender but slightly chewy. If liquid is absorbed before tender, add 2–4 tablespoons water and continue cooking. Remove from heat and let sit covered 5 minutes, then fluff with a fork and season with 1/4 teaspoon salt and a squeeze of lime juice.

Preheat oven to 425°F (220°C). Toss the diced sweet potato with 1 tablespoon olive oil, 1/4 tsp kosher salt and a pinch of black pepper. Place on a rimmed baking sheet in a single layer. Roast 18–22 minutes, stirring once halfway, until tender and lightly caramelized.

While sweet potato roasts, roast the poblano. Place the whole poblano on the same baking sheet or directly on a gas burner set to medium-high. Roast, turning occasionally, until skin blisters and blackens in spots, about 8–10 minutes in oven or 6–8 minutes over a gas flame. Transfer to a bowl and cover with plastic wrap or a plate for 10 minutes to steam. Peel off charred skin, remove seeds and stem, and slice into 1/2" strips.

Pat chicken breasts dry and pound to even thickness if needed (about 3/4" thick). In a small bowl combine 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper with 1 tablespoon olive oil. Rub the spice mixture evenly over both sides of the chicken.

Heat a large skillet over medium-high heat. Add a drizzle of oil or spray. Cook the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and rest 5 minutes, then slice into strips or dice.

In a small saucepan or skillet over medium heat combine drained black beans and corn. Add a pinch of salt, 1/4 tsp cumin, and a squeeze of lime. Cook, stirring occasionally, until heated through, about 4–5 minutes. If using frozen corn, cook until warmed and slightly toasted for extra flavor.

Dice the tomato and finely dice 1/4 red onion. Chop 2 tablespoons cilantro. In a small bowl combine tomato, red onion, cilantro, juice of half a lime, and a pinch of salt. Stir and let sit 5–10 minutes so flavors meld.

In a small bowl whisk together 1/2 cup mayonnaise (or Greek yogurt), 1 tablespoon lime juice, 2 tablespoons finely chopped cilantro, 1 minced garlic clove, 1/2 teaspoon hot sauce (optional) and 1/4 teaspoon salt. Taste and adjust lime, salt or cilantro. Refrigerate until ready to serve.

Divide the fluffed farro between 3–4 bowls (serves 3–4). Arrange warm black beans & corn, roasted sweet potato, sliced poblano, and sliced chicken on top of the farro. Add diced avocado and spoon pico de gallo over the bowls.

Drizzle cilantro-lime aioli over each bowl (about 1–2 tablespoons each). Sprinkle 1/4 cup crumbled cotija evenly across bowls and garnish with remaining cilantro leaves. Serve with lime wedges to squeeze over and additional hot sauce if desired.