It’s time to go back to comforting and familiar farfel and enjoy it in a complete one-pot chicken dinner.
Our One-Pot Shawarma Chicken and Rice is one of our most popular recipes. It seems like everyone made it, loved it, and added it to their dinner rotation.
There are also some very heimish foods that are super comforting and deserve to make it to the menu, especially in the fall and winter–and farfel is one of them.
For those who aren’t familiar, farfel is a small egg noodle–it’s tiny and rustic-looking as is especially good at soaking up lots of delicious flavors. I thought to myself, “This should work instead of the rice in a new one-pot dish!” There’s two types you can choose from. The type on the right is neater and prettier and we used it in the photo. But we actually enjoy the more rustic-looking farfel on the left more–it’s yummier in a way!
Now, some of you might be wondering: BCP loves 9×13 dinners. So why are we making this using one pot on the stove?
I’ve made farfel plenty of times in a pan in the 9 x 13, like in this post. And it’s good. But honestly, whenever I make it on the stove, in a pot, with freshly sautéed onions, it is so. much. better.
There’s something about those onions cooking right in the pot and the farfel soaking up all that flavor that makes this version extra good.
And so, I decided to combine the comfort and flavors of the farfel with the technique of our One-Pot Shawarma Chicken and Rice and the result may be one of our simplest and tastiest recipes yet.
So basic. So easy. And so good.
Start by dicing the onion and chicken into small pieces.
It’s the simple step of starting with the sautéing of these diced onions that’s going to give this dish all its flavor.
Once the onions are golden at the edges, add the chicken and season with salt and pepper.
It’ll only take 2-3 minutes for the chicken to turn white and be mostly cooked.
Add farfel and remaining seasoning and mix well, then add water. Cover and cook for 15 minutes, stirring once during cooking.
When most of the water has been absorbed, the Chicken and Farfel is ready to serve!
One-Pot Chicken and Farfel
Ingredients
- 2–3 tbsp oil
- 1 onion diced
- 1 lb chicken cut into very small pieces
- 1 tsp salt
- ¼ tsp coarse black pepper
- 8 oz farfel
- ¾ tsp sugar
- 2 tsp chicken consommé
- 2 cups water
Instructions
- Heat oil in a medium pot. Add onion and sauté for 8–10 minutes over medium heat.
- Season chicken with salt and pepper. Add chicken to the pot and stir for 2–3 minutes, until the chicken turns white.
- Add farfel and remaining seasoning and mix well.
- Add water. Cover and cook for 15 minutes, stirring once during cooking. Check that most of the water has been absorbed. Serve.
|