Mexican Chicken & Farro Bowls

with Corn, Cotija & Lime Sour Cream

35 MIN

+$4.99/serving 4 Servings

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with Salmon

From the Test Kitchen

To serve as a hearty base for spiced chicken, we’re making a warm farro salad that invokes the flavors of esquites––a Mexican street food favorite––by tossing in a traditional combo of fresh sweet corn, tart lime, and creamy mayonnaise.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Semi-Pearled Farro
2 ears Corn
2 Poblano Peppers
1 Lime
2 Scallions
¼ cup Mayonnaise
½ cup Sour Cream
2 Tbsps Grated Cotija Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced peppers, corn kernels, and sliced white bottoms of the scallions. In a separate bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper-corn mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks); season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.

4 Cook the salmon

Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, mayonnaise, lime zest, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked salmon and lime sour cream. Garnish with the cotija and sliced green tops of the scallions. Enjoy!

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