Entree: Argentina – Northeast Argentina – Pollo al Disco (Chicken braised in a wide disc-style skillet with vegetables, wine, and herbs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 2 medium onions, sliced (about 10 oz/300 g)
- 3 garlic cloves, minced (about 9 g)
- 2 bell peppers (1 red, 1 green), sliced (about 12 oz/340 g)
- 2 medium fresh tomatoes, chopped (about 10 oz/300 g)
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 3 medium potatoes, peeled and cut into 1-inch pieces (about 1 lb/450 g)
- 2 medium carrots, sliced (about 8 oz/225 g)
- 1 cup (150 g) frozen peas
- 1 tbsp (15 ml) smoked paprika or sweet paprika
- 2 tsp (10 ml) dried oregano
- 2 bay leaves
- salt and freshly ground black pepper
- juice of 1 lemon (about 2 tbsp/30 ml)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the disco or a large heavy skillet over medium-high heat and add 2 tbsp (30 ml) olive oil. Season the chicken pieces with salt, pepper, and 1/2 tbsp (7.5 ml) smoked paprika. Brown the chicken on all sides in batches until golden, about 6–8 minutes per batch. Transfer browned chicken to a plate.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil to the pan. Add the sliced onions and peppers and sauté until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1 minute until aromatic.
3. Pour in the white wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Add the chopped tomatoes, chicken stock, remaining paprika, oregano, and bay leaves; stir to combine.
4. Return the browned chicken to the pan, nestling pieces into the liquid. Add the potatoes and carrots. Bring to a simmer, then cover and reduce heat to medium-low. Simmer gently for 30–40 minutes until the chicken is cooked through and vegetables are tender.
5. Stir in the frozen peas and cook 3–5 minutes until heated. Taste and adjust seasoning with salt, pepper, and lemon juice.
6. Remove bay leaves, sprinkle with chopped parsley, and serve straight from the disco or skillet with crusty bread or rice.