From above, a wide shallow platter shows sliced burnished chicken over dark farro and black beans, dotted with deeply charred Brussels sprout leaves, bright orange segments, emerald salsa verde, pink pickled onions, white crema swooshes, and a shower of toasted pepitas and cilantro.

Ancho Chicken with Charred Brussels Sprouts, Farro Negro & Pepita Salsa Verde

Name: Ancho Chicken with Charred Brussels Sprouts, Farro Negro & Pepita Salsa Verde
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: Brussels sprouts, 1 1/2 lb trimmed and halved; boneless skin-on chicken thighs, 8 pieces (about 2 lb) patted dry; cooked black beans, 2 cups drained if canned; cooked farro negro or black rice, 3 cups warmed; navel orange, 1 large segmented, juice reserved; red onion, 1 small very thinly sliced; cilantro, 1 packed cup leaves and tender stems picked; pumpkin seeds (pepitas), 1/2 cup toasted; garlic, 3 cloves divided; jalapeño, 1 seeded if desired; lime, 2 juiced; Mexican crema or sour cream, 1/3 cup; ancho chile powder, 2 tbsp; ground cumin, 1 tsp; smoked paprika, 1 tsp; dried oregano, 1 tsp; honey, 2 tsp; apple cider vinegar, 3 tbsp; olive oil, 5 tbsp divided; kosher salt, 2 tsp, plus more to taste; black pepper, 1 tsp

Category Main Course

Prep 25 minutes

Cook 30 minutes

Style Mexican

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: March 23, 2026

This main course leans into the moody in-between feeling of early spring with a dish that is both cozy and bright: ancho-rubbed roasted chicken over smoky black bean–farro pilaf, finished with charred Brussels sprouts, orange, pumpkin seeds, and a glossy cilantro-pepita salsa verde. It draws inspiration from Mexican flavors without defaulting to the usual tacos or enchiladas. Brussels sprouts turn deeply caramelized and a little nutty, while orange and lime bring freshness that makes the whole plate feel vivid and seasonal.

Ingredients (for 4)

Brussels sprouts - 1 1/2 lb - trimmed and halved
Boneless skin-on chicken thighs - 8 pieces (about 2 lb) - patted dry
Cooked black beans - 2 cups - drained if canned
Cooked farro negro or black rice - 3 cups - warmed
Navel orange - 1 large - segmented, juice reserved
Red onion - 1 small - very thinly sliced
Cilantro - 1 packed cup - leaves and tender stems picked
Pumpkin seeds (pepitas) - 1/2 cup - toasted
Garlic - 3 cloves - divided
Jalapeño - 1 - seeded if desired
Lime - 2 - juiced
Mexican crema or sour cream - 1/3 cup
Ancho chile powder - 2 tbsp
Ground cumin - 1 tsp
Smoked paprika - 1 tsp
Dried oregano - 1 tsp
Honey - 2 tsp
Apple cider vinegar - 3 tbsp
Olive oil - 5 tbsp - divided
Kosher salt - 2 tsp, plus more to taste
Black pepper - 1 tsp

Preparation

Step 1 - 🔥🍽️⏲️

Heat the oven to 425°F and place a large sheet pan inside while it heats so the pan gets very hot.
Step 2 - 🧅🍯🥄

Toss the red onion with apple cider vinegar, 1 teaspoon honey, and a pinch of salt. Let it sit while you prepare the rest.
Step 3 - 🌶️🫒🍋

Mix the ancho chile powder, cumin, smoked paprika, oregano, 1 1/2 teaspoons kosher salt, black pepper, 2 tablespoons olive oil, and juice of 1 lime into a loose paste.
Step 4 - 🍗🖐️✨

Rub the spice paste all over the chicken thighs and let them rest while you prep the other ingredients.
Step 5 - 🥬🍗🔥

Carefully remove the hot sheet pan. Toss the Brussels sprouts with 1 1/2 tablespoons olive oil and a pinch of salt on one side. Place the chicken skin-side up on the other side. Roast for 25 to 30 minutes, stirring the sprouts once, until the chicken is cooked through and the sprouts are browned and crisp at the edges.
Step 6 - 🌿🎃🌶️

Blend the cilantro, toasted pepitas, 2 garlic cloves, jalapeño, juice of 1 lime, reserved orange juice, remaining 1 teaspoon honey, and 1 1/2 tablespoons olive oil until textured but spoonable. Season with salt and add a splash of water if needed.
Step 7 - 🫘🍚🧄

Heat the black beans in a skillet with 1 minced garlic clove and a small drizzle of olive oil for 2 to 3 minutes. Stir in the warm farro negro or black rice, season with salt, and keep warm.
Step 8 - 🥣🍋🤍

Stir the crema with a squeeze of lime and a pinch of salt until smooth and easy to drizzle.
Step 9 - 🍊🧅🍽️

Spread the black bean and farro negro or black rice mixture on a platter or plates. Top with the roasted Brussels sprouts and chicken, then add the orange segments and drained pickled onion.
Step 10 - 🌿🥄🎉

Spoon the pepita salsa verde over the chicken, drizzle with lime crema, and finish with extra cilantro and any remaining toasted pepitas before serving.

Additional

For a fully gluten-free version, use black rice instead of farro. If you want a vegetarian variation, swap the chicken for thick roasted cauliflower steaks or seared slabs of panela cheese. This dish is especially photogenic if you plate it on a light platter and finish with the onions, herbs, and crema right before serving so the colors stay sharp and glossy.