This dish is a spin off of Arroz con Pollo, using freekeh instead of rice to be cooked in a pot with the chicken.  To emphasize both the green color of the freekeh, as well as its slightly roasted flavor, we cook it in a puree of cilantro, parsley, scallions, and roasted poblano pepper.  Although it is quite easy to make, the puree adds depth to the dish.  Feel free to play around with the puree ingredients, and introduce other flavors to your recipe.