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Best Authentic Argentine Pollo al Disco Recipe for Dinner

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This Authentic Argentine Pollo al Disco is a rustic, one-pot chicken dish cooked in a plow disc or large skillet. It features tender chicken pieces in a rich, smoky sauce of caramelized peppers, onions, garlic, and paprika, perfect for entertaining and feeding a crowd.

Ingredients

Scale
  • 3–4 lbs (1.3–1.8 kg) chicken pieces (bone-in, skin-on thighs and drumsticks preferred)
  • 2 large red bell peppers, sliced
  • 2 large yellow onions, sliced
  • 6–8 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons dried sweet paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup (240 ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240 ml) low-sodium chicken broth
  • 3–4 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Prepare the fire: If using a grill or campfire, build a medium-hot fire for steady, even heat. If using a stovetop, set burner to medium-high.
  2. Season the chicken: Pat chicken pieces dry with paper towels. Season generously on all sides with salt and black pepper. Let sit at room temperature for 15 minutes while the disc heats up.
  3. Brown the chicken: Place the disc over heat and add 3 tablespoons olive oil. Once shimmering, add chicken pieces skin-side down in batches if needed. Cook without moving for 5-6 minutes until deep golden and crisp. Flip and brown other side for 4-5 minutes. Transfer to a plate.
  4. Cook the soffritto: Reduce heat to medium. Add sliced onions and bell peppers to the disc. Cook, stirring occasionally, for 15-20 minutes until onions are translucent and peppers have softened and started to brown at edges.
  5. Add the aromatics: Stir in minced garlic, paprika, oregano, and cumin. Cook for about 1 minute until fragrant.
  6. Deglaze with wine: Pour in white wine and scrape up browned bits from bottom of disc. Let bubble and reduce by half, about 3 minutes.
  7. Add tomato paste and broth: Stir in tomato paste until fully incorporated. Pour in chicken broth and bring to a gentle simmer.
  8. Return the chicken: Nestle chicken pieces back into disc, skin-side up, along with accumulated juices. Spoon some sauce over tops.
  9. Simmer: Cover disc loosely with lid or aluminum foil. Simmer gently over low heat for 35-45 minutes until chicken is tender and pulls easily from bone, and sauce has thickened.
  10. Rest and serve: Remove from heat and let rest for 10 minutes. Taste sauce and adjust salt and pepper. Garnish with fresh parsley or cilantro before serving.

Notes

Pat chicken dry for best browning. Manage heat to maintain a gentle simmer. Deglaze thoroughly to capture all flavor. Taste and adjust salt as sauce reduces. Let dish rest 10 minutes before serving. This dish tastes even better the next day. For a spicier version, add dried guajillo or chipotle peppers. For a vegetarian version, use hearty vegetables and beans. Can be made in a slow cooker or Instant Pot with adjustments.

Nutrition

Keywords: Argentine pollo al disco, chicken recipe, one-pot chicken, Argentine cuisine, asado, disco de arado, chicken stew, smoky chicken, dinner party recipe

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