℞ecipe 911Cheesy Chicken Farro Enchilada Bake
I consider myself a renegade kind of chef. If I were in the oil business, I'd be known as a wildcatter. My culinary tact is driven by instinct, and as such, I very rarely look at a recipe. And this is much to the chagrin of my wife, because I love to buy cookbooks, which gather dust in my cookbook cabinet. Last Saturday after I finished hiking, I called her and asked her to look for recipes which used Farro as the main ingredient. She's been buying salads with this ancient grain, and she likes it a lot, and has been asking me to explore uses for it. It was about a 10 minute trip to the market from the trailhead, and in that time, she found a recipe. As I entered the market, she told me the ingredients and how it was cooked, over the phone. I saw potential, and almost instantly started restructuring the recipe and adding a few more essentials. This is my version, re-structured and re-imagined, what follows is a link to the original recipe...https://thelemonbowl.com/cheesy-chicken-enchilada-farro-ba
1 Rotisserie Chicken (boned & separated, shredding meat into small pieces)
1 cup Farro
2 cups Shredded Cheese (1 lb. Sharp Cheddar & 1 lb. Bold Havarti)
2 cups Homemade Ranchera or Enchilada sauce
3 cups Chicken Broth (Made from Chicken carcass)
1 - 14 oz. can Black Beans (Drained & Rinsed)
1 - 9 oz. package Frozen Corn (Cooked by directions on box)
1 - 4.5 oz. can Green Chiles (Drained)
1 - Poblano Pepper (Diced)
1 - Red Bell Pepper (Diced)
1 - Red Onion (Diced)
2 TBSP. Bacon Fat
1 TBSP. Smoked Paprika
½ tsp. Ground Black Pepper
½ tsp. Chipotle Sauce
½ tsp. Cholula Poblano Sauce
1 bunch Scallions (Chopped for garnish)
Take Chicken bones and skin and add enough water to cover. Bring to a boil, and simmer, covered, for one hour. Remove cover and reduce down to 3 cups.
Cook Farro in Chicken Broth on a low simmer, covered for 35 minutes. If there’s any liquid still in pan, cook for an additional 5 minutes uncovered. Let cool.
Bring Bacon Fat up to heat in a cast iron skillet and cook Onions, Red Pepper & Poblanos until softened and slightly browned. Let cool.
Preheat oven to 375°
Mix all remaining ingredients in a large bowl, minus the Cheese & Scallions. Spread evenly into a slightly greased 13 x 9 bake pan. Cover with Parchment Paper and Aluminum Foil. Cook in oven for 30 minutes. After 30 minutes, uncover, spread Cheese on top and place back in oven for another 15 minutes.
Remove from oven and let settle for 5 minutes.
Serve topped with Scallions and Cholula Jalapeno & Poblano Sauce.