Pollo Al Disco
A vibrant Argentine one-pan chicken dish cooked on a large disc with peppers, onions, and tomatoes in a savory sauce. Served family-style with crusty bread for soaking up the flavorful juices.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
- 2 kg chicken, cut into bite-sized pieces
- 3 whole bell peppers, diced
- 2 whole onions, diced
- 4 whole tomatoes, diced
- 6 cloves garlic, minced
- ¼ cup olive oil
- ½ cup red wine
- 1 cup chicken broth
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 whole bay leaves
Instructions
- 1
Cut chicken into bite-sized pieces and pat dry with paper towels.
- 2
Dice peppers, onions, and tomatoes. Mince garlic.
- 3
Heat olive oil in a large 18-inch disco pan or large skillet over medium-high heat.
- 4
Season chicken with salt and pepper. Working in batches, sear chicken until golden on edges (3-4 minutes), then remove to a plate.
- 5
In the same pan, sauté onions and peppers until softened (5-6 minutes).
- 6
Add garlic and cook until fragrant (1 minute). Stir in paprika and oregano.
- 7
Add tomatoes and red wine, scraping up any browned bits from the bottom of the pan.
- 8
Return chicken to the pan with bay leaves and chicken broth. Bring to a simmer.
- 9
Reduce heat to medium and cook uncovered for 20-25 minutes until chicken is cooked through and sauce thickens.
- 10
Taste and adjust seasoning. Remove bay leaves and serve hot.
Tools you’ll need
- 18-inch disco pan or large 14-inch skillet
- cutting board
- chef's knife
- wooden spoon
- paper towels
- tongs
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