Pollo en Salsa Verde with Braised Tuscan Kale and Farro

Bring a medium pot of salted water to a boil. Add the pearled farro and simmer for 20-25 minutes until tender but still chewy. Drain and set aside.

While the farro cooks, heat a deep-sided braising pan over medium-high heat. Add a tiny splash of water or broth to prevent sticking if desired.

Add the chicken thighs, searing until they are deeply browned, about 4-5 minutes per side. The chicken should develop a mahogany crust.

Lower the heat to medium-low, add 1/4 cup of vegetable broth or water, and cover the pan tightly. Braise for 10-12 minutes until the chicken is cooked through and tender to the fork.

Remove the lid, add the chopped Tuscan kale, and cook for 2-3 minutes until just wilted and vibrant green.

To serve, nestle a generous portion of the cooked farro into a shallow bowl. Place the chicken thigh on top and mound the wilted kale to the side.

Finish with a heavy hand of fresh chopped cilantro for brightness and a squeeze of fresh lime (optional) to cut the richness. The dish should smell earthy, savory, and clean.