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Pollo al disco
Chicken with peppers and wine
Pollo al disco: chicken braised with peppers, onions and white wine in a plough-disc pan over the fire
Out on the estancias of the Pampas, the disco de arado (an old plough disc welded onto legs) is set over a wood fire for long weekend lunches, and chicken braised in it is one of the most loved dishes: pieces browned in the wide, sloping pan, then cooked down with onions, peppers, garlic, paprika and a splash of white wine until the sauce is sweet and glossy. Friends stand around the fire with bread for dipping. A large, heavy casserole or wok on the hob does the job at home. The recipe uses white wine; for an alcohol-free version, use the same amount of chicken stock plus 1 tablespoon of white wine vinegar. Chicken must reach 74 °C at the thickest part near the bone. The common mistake is piling everything in at once, which boils the chicken pale, so brown it well first. Chef's tip: push the browned chicken up the sloping sides while the vegetables cook in the centre, as disco cooks do; in a casserole, lift it onto a plate.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ½ lb chicken thighs and drumsticksskin on, bone in
- 2 tsp salt
- 3 tbsp olive oil
- 3 onionsthickly sliced
- 2 red peppersin strips
- 1 green pepperin strips
- 5 garlic clovessliced
- 4 spring onionschopped
- 2 tsp sweet paprika
- ½ tsp dried chilli flakes
- 1 tsp dried oregano
- 1 cup dry white wineor 250 ml chicken stock plus 1 tbsp white wine vinegar for alcohol-free
- 1 cup chicken stock
- 1 ⅓ lb small potatoeshalved
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Season 3 ½ lb chicken thighs and drumsticks with half of 1 tsp salt. Heat 3 tbsp olive oil in a disco, a large heavy casserole or a wok over a high heat.
Step 2: Brown the chicken skin side down in batches for 8–10 minutes, turning, until golden all over. Push it to the sides or lift it onto a plate.
10 minStep 3: Add 3 onions, 2 red peppers and 1 green pepper to the fat in the centre and cook over a medium heat for 10 minutes, until soft and starting to colour.
10 minStep 4: Add 5 garlic cloves, 4 spring onions, 2 tsp sweet paprika, ½ tsp dried chilli flakes and 1 tsp dried oregano and stir for 1 minute, until fragrant.
1 minStep 5: Pour in 1 cup dry white wine and let it bubble for 3 minutes, scraping the bottom, until the smell of alcohol has gone.
3 minStep 6: Return the chicken, add 1 cup chicken stock, 1 ⅓ lb small potatoes and the rest of 1 tsp salt, cover loosely and simmer for 30–35 minutes, turning the chicken now and then, until the potatoes are tender and the chicken reads 165°F at the thickest part with clear juices.
35 minStep 7: Uncover and simmer for 5 more minutes to thicken the sauce. Scatter with 2 tbsp flat-leaf parsley and serve with bread.
5 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 42 g
- Carbs
- 26 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pollo al disco take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
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