Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!