Entree: Argentina – Central Culinary Region – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc-style pan)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or rendered beef fat
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) dry white wine or beer
- 14 oz (400 g) canned diced tomatoes with juices
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
1. Pat the chicken dry and season generously with salt and pepper. Heat the oil in a wide heavy skillet or "disco" over medium-high heat until shimmering. Brown the chicken in batches, skin-side down first, until deeply golden, about 5–7 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium and add the sliced onion and peppers to the pan. Sauté until softened and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and smoked paprika and cook 1 minute. Deglaze the pan with the white wine (or beer), scraping up browned bits, and let reduce by half, about 2–3 minutes.
4. Add the diced tomatoes with their juices, chicken stock, oregano, and bay leaf. Return the browned chicken to the pan, nestling the pieces into the sauce. Bring to a gentle simmer.
5. Cover the pan and cook over low heat until the chicken is cooked through and tender, about 25–30 minutes. Remove the lid and simmer a few minutes more to thicken the sauce if needed. Stir in frozen peas in the last 3 minutes of cooking if using.
6. Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley over the dish and serve family-style with lemon wedges and crusty bread or rice.
