Entree: Argentina – Buenos Aires – Pollo al Disco (Chicken braised and simmered in a plow-disc with vegetables and wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 8 bone-in chicken pieces, approx. 3 lb (1.4 kg) total
- Salt and freshly ground black pepper
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 14 oz (400 g) can diced tomatoes
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g) total
- 1 tsp (5 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice, optional

Instructions

1. Heat the vegetable oil in a wide, heavy skillet or disco over medium-high heat until shimmering. Season the chicken pieces with salt and pepper and brown in batches, 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
2. Reduce heat to medium. Add the sliced onion and bell peppers to the pan and sauté until softened, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute more.
3. Deglaze the pan with the white wine, scraping up browned bits, then add the chicken stock and diced tomatoes. Stir in the potatoes, smoked paprika, oregano, bay leaf, and adjust salt and pepper.
4. Return the chicken to the pan nestling pieces into the sauce. Bring to a simmer, cover, and reduce heat to low. Cook gently for 30–40 minutes, turning the chicken once, until the chicken is cooked through and potatoes are tender.
5. Remove the bay leaf, stir in chopped parsley and lemon juice if using. Taste and adjust seasoning. Serve hot with crusty bread or rice to soak up the sauce.