Entree: Argentina – Argentine Asado Belt – Pollo al Disco (Rustic Argentine chicken and vegetables braised in a shallow plow-disc or wide pan over coals or stovetop)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 2 lb (900 g) total
- 3 tbsp (45 ml) olive oil
- 4 oz (115 g) bacon or chorizo, diced (optional for extra flavor)
- 2 medium onions, thinly sliced — about 1.5 cups (240 g)
- 4 cloves garlic, minced — about 1 tbsp (15 g)
- 2 medium red bell peppers, sliced — about 2 cups (300 g)
- 2 medium tomatoes, chopped — about 2 cups (300 g)
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) smoked paprika
- 1 tsp (4 g) dried oregano
- 2 bay leaves
- 1 lb (450 g) Yukon Gold or red potatoes, cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) frozen peas (optional)
- Salt to taste (adjust because bacon/chorizo adds salt)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large plow-disc, cast-iron skillet, or wide heavy sauté pan over medium-high heat.
2. Brown the chicken in batches, skin-side down first, about 4–5 minutes per side until golden; transfer to a plate.
3. If using, add diced bacon or chorizo to the pan and render 3–4 minutes until fat releases. Add the remaining 1 tbsp (15 ml) olive oil if pan is dry.
4. Sauté the onions until translucent, about 5 minutes, then add garlic and cook 1 minute until fragrant.
5. Add bell peppers and cook 3–4 minutes, then stir in chopped tomatoes, paprika, oregano, bay leaves, and deglaze with white wine, scraping browned bits from the pan.
6. Return the chicken to the pan, nestle the potato pieces among the chicken, pour in chicken stock so it comes about halfway up the chicken pieces, and bring to a gentle simmer.
7. Cover with a lid or foil and braise over medium-low heat (or move to indirect coals) for 30–40 minutes until chicken is cooked through and potatoes are tender; add frozen peas in the last 5 minutes if using.
8. Remove bay leaves, stir in lemon juice, adjust seasoning with salt and pepper, garnish with chopped parsley, and serve family-style straight from the disc or transfer to a platter.