Pollo al Disco

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. Season the chicken thighs all over with the salt, black pepper, oregano, and sweet paprika. Let them sit at room temperature while you prepare the vegetables, about 10 minutes; this helps the seasoning adhere and takes the chill off for more even browning.

   500 g bone-in, skin-on chicken thighs6 g fine salt2 g black pepper2 g dried oregano3 g sweet paprika
2. 2

   Heat a large discada, wide cast-iron pan, or heavy sauté pan over medium-high heat. Add the olive oil, then the chorizo pieces. Cook for 3-4 minutes until they render some fat and take on light color. Remove the chorizo to a plate, leaving the fat in the pan.

   20 ml olive oil120 g fresh chorizo, cut into 2 cm pieces
3. 3

   Place the chicken in the pan skin-side down. Sear for 5-6 minutes until the skin is deep golden and releases easily, then turn and cook 3 minutes on the second side. Work in a single layer; good contact with the pan is key for flavor. Transfer to the plate with the chorizo.

   500 g bone-in, skin-on chicken thighs
4. 4

   Lower the heat to medium. Add the onion, red bell pepper, green bell pepper, and bay leaf to the same pan. Cook for 5-6 minutes, stirring occasionally and scraping up the browned bits, until the vegetables soften and begin to caramelize at the edges. Add the garlic and cook 30 seconds, just until fragrant.

   180 g onion, sliced into thin half-moons140 g red bell pepper, sliced120 g green bell pepper, sliced1 bay leaf12 g garlic, finely chopped
5. 5

   Pour in the white wine and raise the heat slightly. Simmer for 1-2 minutes, scraping the bottom well, until the raw alcohol smell fades and the liquid reduces by about half.

   120 ml dry white wine
6. 6

   Return the chicken and chorizo to the pan along with any accumulated juices. Add the chicken stock, nestling the chicken partly into the vegetables. Bring to a lively simmer, then reduce to medium-low and cook uncovered for 12-14 minutes, turning the chicken once, until the chicken is cooked through and the sauce is slightly glossy. The thickest part of the chicken should reach 75°C.

   120 g fresh chorizo, cut into 2 cm pieces500 g bone-in, skin-on chicken thighs120 ml chicken stock
7. 7

   Taste the sauce and adjust by letting it reduce another minute if too thin. Stir in the red wine vinegar for brightness and half the parsley. Turn off the heat and rest for 3 minutes so the juices settle and the flavors meld.

   5 ml red wine vinegar10 g fresh parsley, chopped
8. 8

   Serve hot straight from the pan, spooning the peppers, onions, and sauce over the chicken and chorizo. Finish with the remaining parsley.

   10 g fresh parsley, chopped

Origin & History

Pollo al disco is a rustic Argentine countryside dish traditionally cooked outdoors in a repurposed plow disc set over fire. It belongs to the asado culture of communal cooking, where meats, sausages, vegetables, and wine are often combined in one generous pan for easy sharing.