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Pollo al Disco

Serves 6 Entree gluten-free, dairy-free, chicken, Poultry

Pollo al Disco

Pollo al Disco hails from the rustic landscapes of Argentina's countryside, where it transforms humble ingredients into a communal feast. Traditionally prepared over an open flame in a repurposed plow-disc, this dish is a staple at outdoor gatherings, especially during lively asados or weekend retreats. The cooking method itself is a spectacle, with flames licking the edges of the disc, infusing the meal with an irresistible smokiness.

The result is a hearty, robust stew where tender chicken absorbs the earthy flavors of paprika and mingles with sweet onions, peppers, and tomatoes. Potatoes add a comforting heft, soaking up the juices. The dish invites everyone to gather around the disc, dipping crusty bread into the flavorful broth and savoring each smoky, succulent bite.

Ingredients

  • 1.5 kg (3.3 lb)chicken pieces
  • 2onions, sliced
  • 2peppers, sliced
  • 3tomatoes, chopped
  • 3potatoes, cubed
  • 2 tbspoil
  • 1 tsppaprika
  • to tastesalt

Method

  1. Begin by heating a disco, a large plow-disc pan, over a bed of hot coals. Add 2 tablespoons of oil and allow it to heat until shimmering. Place the 1.5 kg (3.3 lb) chicken pieces in the disco, skin-side down, ensuring they are in a single layer. Brown the chicken until the skin is golden and crisp, turning occasionally to ensure even coloring on all sides.
  2. Once the chicken is browned, add the sliced 2 onions and 2 sliced peppers to the disco. Stir them around the chicken pieces, allowing them to cook until they become soft and translucent, and the peppers begin to slump, releasing their sweet aroma.
  3. Introduce the 3 chopped tomatoes, 1 teaspoon of paprika, and salt to taste into the mix. Stir gently to combine, ensuring the tomatoes begin to break down and release their juices, creating a fragrant base. Nestle the 3 cubed potatoes among the chicken and vegetables, ensuring they are partially submerged in the juices.
  4. Cover the disco with a lid or foil to trap the heat and flavors. Allow the dish to cook over the coals, maintaining a gentle simmer. The chicken is done when it is tender and the juices run clear, and the potatoes are soft when pierced with a fork, absorbing the rich, smoky flavors, approximately 35 minutes.
  5. Once everything is cooked through, remove the lid or foil. Serve directly from the disco, inviting everyone to gather around and enjoy the rustic, communal experience of Pollo al Disco, accompanied by fresh bread to soak up the savory juices.