Pollo al Disco

🛒 Ingredients

• Chicken (bone-in, skin-on) 188 g · 404 kcal
• Onion 38 g · 15 kcal
• Bell Pepper (mixed colors) 50 g · 10 kcal
• Potato 75 g · 58 kcal
• Carrot 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Canned Crushed Tomatoes 50 g · 10 kcal
• Dry White Wine 25 g · 20 kcal
• Chicken Broth 25 g · 3 kcal
• Olive Oil 7 g · 63 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Oregano 0 g · 0 kcal
• Bay Leaves 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with smoked paprika, dried oregano, salt, and black pepper. Marinate for at least 30 minutes, or longer if time allows.
2. While the chicken marinates, prepare the vegetables: chop onions, bell peppers, carrots, and potatoes into large, rustic pieces. Mince the garlic cloves.
3. Heat olive oil in a large disco de arado or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
4. Add the chopped onions, bell peppers, and carrots to the same pot and sauté until softened, about 8-10 minutes. Then add the minced garlic and cook for another minute until fragrant.
5. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, chicken broth, and bay leaves.
6. Return the browned chicken to the pot, nestle in the chopped potatoes, and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 60-90 minutes, or until the chicken is very tender and potatoes are soft.
7. Stir occasionally to prevent sticking and ensure even cooking. Taste and adjust seasoning with additional salt and pepper as needed before serving.