The Recipes

Chicken, Chorizo and Wheatberries

I sound so pretentious with my wheatberries.  Use whatever grain you have on hand, such as rice or cous cous.  I picked up wheatberries and farro online for super-cheap, and they are amazingly cheap and healthy options.

Sometimes, I feel like there should be a good story with every single meal, as a day doesn't go by without a funny story developing.  However, they just aren't related to my cooking sometimes.  So just have a good meal and let me know if this one generated any new memorable moments.

Chicken, Chorizo and Wheatberries


- 1 chicken thigh, skin-on and bone- in
- 1/2 chorizo link, casing removed and diced
- 1 celery rib, diced
- 1/6 onion, diced
- 1/6 bell pepper, diced
- 1 clove garlic, minced
- 1 T. tomato paste
- pinch crushed red pepper
- 1/2 c. chicken stock
- 1/4 c. cooked wheatberries
- olive oil
- salt
- pepper
- fresh oregano, torn for garnish

Cook the wheatberries according to package instructions.  I added 4 x as much liquid to the wheatberries and simmered them for 45 minutes.

Meanwhile, season the chicken with salt and pepper.  Heat 1 T. of olive oil in a pan.  Cook it in the pan for 4-5 minutes per side to establish a nice crust and start the cooking process.  Remove the chicken and set aside.

Add the chorizo to the pan.  Let it render for 3-4 minutes, turning occasionally.  If needed, drain some of the fat.  Add the onion, celery and pepper.  Stir and let cook for 4-5 minutes over medium heat.  Add in the garlic and crushed red pepper and cook for another minute.  Stir in the tomato paste and season the mixture with salt and pepper.  Nestle the chicken back into the mixture and add in the stock.  Transfer to the oven and cook for 12-15 minutes.

Remove the chicken from the dish with tongs.  Toss the chorizo mixture with wheatberries and plate.  Set the chicken thigh alongside and top with the fresh oregano.