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Pollo al Disco, is an iconic Argentine dish that brings together hearty flavours and a unique method of preparation.
This rustic chicken stew is traditionally cooked outdoors in a disc plow, a repurposed agricultural tool turned into a cooking vessel, adding an element of adventure and charm to its preparation.
Pollo al Disco is more than just a meal; it’s an experience that captures the spirit of Argentina, where good food and camaraderie go hand in hand.
What Is Pollo al Disco?
Pollo al Disco is a flavourful stew made with chicken, fresh vegetables, and aromatic spices, all simmered together in a rich sauce.
The key to its character lies in its cooking method: a large, shallow disc is heated over an open flame, infusing the ingredients with a smoky depth that’s hard to replicate in a conventional kitchen. This dish is often prepared in the company of friends and family, making it a staple for asados and outdoor celebrations.
While the exact recipe varies by region and household, Pollo al Disco consistently delivers a balance of tender chicken, robust vegetables, and a sauce that’s both hearty and comforting. Its communal nature and outdoor preparation make it a symbol of Argentine hospitality and togetherness.
Ingredients and Taste
The foundation of Pollo al Disco is chicken, usually cut into pieces to cook evenly and absorb the flavours of the stew. This is paired with a medley of vegetables like onions, bell peppers, and tomatoes, which add both sweetness and tanginess to the dish.
Garlic, paprika, and oregano are common seasonings, providing warmth and depth, while a splash of white wine or broth enhances the sauce’s richness.
The cooking process is just as important as the ingredients. The disc is heated until it’s smoking hot, and the chicken is seared to lock in its juices before being combined with the vegetables.
As the ingredients simmer together, the sauce thickens, and the flavours meld into a deliciously savoury dish. Some versions include potatoes or even a touch of cream for added richness, but the essence of Pollo al Disco remains its smoky, robust flavour profile.
When served, this dish is a feast for the senses. The chicken is tender, the vegetables are soft but not mushy, and the sauce has a smoky, slightly tangy edge that keeps you coming back for more. It’s a meal that warms both the body and the soul, especially when enjoyed outdoors in good company.
A Taste of History
The origins of Pollo al Disco are deeply rooted in the Argentine countryside, where resourcefulness and a love for hearty, communal meals come together.
The disc plow, originally used for farming, became a makeshift cooking vessel for rural workers who needed to prepare large meals efficiently. Over time, this practical solution evolved into a beloved tradition, with the disc’s versatility lending itself to various stews and stir fries.
Pollo al Disco gained popularity as a dish that could feed a crowd, and its open flame preparation made it perfect for gatherings under the wide Argentine sky.
The addition of local ingredients and seasonings turned it into a flavourful celebration of the country’s rich culinary heritage. Today, it’s not uncommon to see Pollo al Disco prepared at weekend barbecues, festivals, or even upscale restaurants that honour traditional cooking methods.
Pollo al Disco (Argentine Chicken Stew) Recipe
Serves: 4 people
Ingredients:
- 1 whole chicken (about 1.5 kg), cut into pieces
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 garlic cloves, minced
- 2 large tomatoes, diced
- 3 medium potatoes, peeled and sliced into 1 cm rounds
- 1 cup carrots, sliced into rounds
- 1 cup green peas (fresh or frozen)
- 1 cup white wine
- 2 cups chicken stock
- 2 tbsp smoked paprika
- 1 tbsp oregano
- 1 tsp chili flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
Heat a large disco (disc shaped pan) or a wide, heavy bottomed skillet over medium heat. Add olive oil and allow it to heat. Season the chicken pieces generously with salt, pepper, and smoked paprika, ensuring the spices coat the chicken evenly for a flavourful crust. Brown the chicken on all sides for 6–8 minutes, then remove it and set aside.
In the same pan, add the sliced onions, red and green bell peppers, and garlic. Sauté for 5 minutes until the vegetables soften and release their aroma. Stir occasionally to prevent sticking. Add a pinch of salt to draw out moisture and intensify the flavours.
Introduce the diced tomatoes to the pan, stirring to combine with the sautéed vegetables. Allow the mixture to simmer for 5 minutes until the tomatoes break down into a sauce. Season with oregano and chili flakes (if using), adjusting to your desired spice level.
Return the browned chicken to the pan, nestling the pieces into the vegetable mixture. Pour in the white wine and simmer for 3–4 minutes to reduce the liquid slightly. This step infuses the dish with a deep, aromatic base.
Layer the potato and carrot slices over the chicken, ensuring even coverage. Pour the chicken stock over the ingredients, making sure the liquid reaches halfway up the layers. Cover the pan with a lid or aluminium foil and reduce the heat to low.
Simmer the stew for 25–30 minutes, allowing the chicken and vegetables to cook through and the flavours to meld. Stir gently halfway through to prevent sticking and ensure even cooking. Add the green peas in the final 5 minutes of cooking.
Check the chicken and vegetables for doneness. The chicken should be tender and juicy, while the potatoes and carrots should be fork tender. Adjust the seasoning with additional salt and pepper, if needed. Remove the pan from the heat and let it rest, covered, for 5 minutes.
Serve the Pollo al Disco directly from the pan for an authentic rustic presentation. Garnish generously with fresh parsley for a vibrant finish. Pair with crusty bread to soak up the flavourful sauce or a simple side salad for a refreshing contrast. For a traditional Argentine experience, enjoy with a glass of Malbec wine.
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