Pollo al Disco (Pampas White Wine, Pepper & Olive Braised Chicken) – Authentic Argentina Recipe
Rustic Argentine gaucho plow-disc braise of chicken, peppers, and potatoes in aromatic herb sauce.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken thighs, Sweet red and green bell peppers, Green olives and potatoes, Dry white wine (or broth), Oregano
Ingredients for Pollo al Disco (Pampas White Wine, Pepper & Olive Braised Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thighs, prepped into bite-sized pieces
- 1.5 cups sweet red and green bell peppers, washed and trimmed
- 1 cup green olives and potatoes
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine (or broth)
- 1.5 tbsp traditional Argentina seasoning (oregano, bay leaf, paprika, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thighs for 5 minutes.
- Add minced onion, garlic, dry white wine (or broth), and oregano, bay leaf, paprika, garlic, stirring for 2 minutes until deeply aromatic.
- Add sweet red and green bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in green olives and potatoes right before serving warm.