Entree: Argentina – Cuyo – Pollo al Disco (Chicken braised in a plow-disk with vegetables and wine)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken leg quarters, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) olive oil
- 1 large onion, sliced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup (240 ml) dry red wine (Argentine Malbec preferred)
- 1 cup (240 ml) chicken stock
- 4 oz (115 g) Argentine chorizo, sliced
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 cup (150 g) frozen peas
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Heat the disco (or a large heavy skillet) over medium-high heat and add the olive oil. Season the chicken with salt, pepper and smoked paprika.
2. Brown the chicken in batches, skin-side down first, about 4–5 minutes per side until golden; transfer to a plate.
3. In the same pan, add the sliced chorizo and cook 2–3 minutes until it releases fat and browns. Add the onion, bell peppers and garlic and sauté until softened, about 5 minutes.
4. Stir in the chopped tomatoes, oregano and bay leaves; cook 2 minutes to meld flavors.
5. Deglaze the pan with the red wine, scraping up browned bits, then add the chicken stock and return the chicken to the disco, nestling pieces into the vegetables. Add the potato chunks around the chicken.
6. Bring to a simmer, reduce heat to low, cover and cook gently for 30–40 minutes until chicken and potatoes are tender; check and turn chicken once during cooking.
7. Stir in the peas and cook uncovered 3–5 minutes until peas are heated through. Adjust seasoning with salt and pepper.
8. Scatter chopped parsley over the dish, squeeze lemon wedges as desired, and serve family-style directly from the disco or a large platter.