How to make Pollo al Disco

Why cooks start here

Pollo al disco is chicken and vegetables cooked in a plow-disc over coals: a countryside spectacle that is really a stew with smoke. Everyone eats from the disc with bread.

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.