Spicy Chipotle Chicken & Cilantro Farro with Cabbage, Pepper & Radish Slaw

Spicy Chipotle Chicken & Cilantro Farro

with Cabbage, Pepper & Radish Slaw

30 MIN
2 Servings
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From the Test Kitchen

To perk up simply seared chicken, we’re making a pan sauce with fiery chipotle paste, which gets a touch of balancing sweetness from brown sugar. For a hearty accompaniment, we’re serving it alongside toothsome farro tossed with with our verdant cilantro sauce.

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Spicy Chipotle Chicken & Cilantro Farro with Cabbage, Pepper & Radish Slaw
Title
time-saving
tips & techniques
Farro
Sweet Pepper
Cabbage
Radish
How To: Safely Cut Round Vegetables
Rice Vinegar
Fromage Blanc
Light Brown Sugar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the cilantro farro:
1 Make the cilantro 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. Add the cilantro sauce and stir to combine. Cover to keep warm.

Make the slaw & start the sauce:
2 Make the slaw & start the sauce:

While the farro cooks, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. In a large bowl, combine the sliced radishes, cabbage, and peppers. Add the vinegar and fromage blanc; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. 

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter) and cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cilantro farro and slaw. Top the chicken with the finished sauce. Enjoy!

Tips from Home Chefs

Spicy Chipotle Chicken & Cilantro Farro

Make the cilantro farro:
1 Make the cilantro 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. Add the cilantro sauce and stir to combine. Cover to keep warm.

2 Make the slaw & start the sauce:

While the farro cooks, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. In a large bowl, combine the sliced radishes, cabbage, and peppers. Add the vinegar and fromage blanc; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Make the slaw & start the sauce:
Cook the chicken:
3 Cook the chicken:

While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. 

4 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter) and cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cilantro farro and slaw. Top the chicken with the finished sauce. Enjoy!

Finish the sauce & serve your dish:
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