Argentinian · intermediate
Argentinian Skillet Chicken Pollo Al Disco With Sweet Peppers And Oregano
A vibrant stir-braised chicken skillet inspired by traditional Argentine countryside campfire cooking, featuring seared bone-in chicken thighs cooked down with sweet peppers, onions, paprika, and fresh oregano in rich beef stock.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the chicken thighs evenly with sea salt and smoked paprika on all sides.
- 02
Heat olive oil in a large deep skillet or heavy shallow pot over medium-high heat until shimmering.
- 03
Sear the chicken thighs skin-side down for 6 to 8 minutes until golden brown, then flip and cook 3 minutes more before transferring to a plate.
- 04
Add the sliced yellow onion and red bell peppers to the hot skillet juices and cook over medium heat for 6 minutes until soft.
- 05
Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
- 06
Pour in the halal beef stock, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.
- 07
Return chicken thighs skin-side up to the skillet, cover partially, and simmer on low heat for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- 08
Garnish with chopped fresh parsley and serve hot directly from the skillet.
A LITTLE KITCHEN KNOW-HOW
Stir-Braising (al Disco Style)
A classic Argentine technique where ingredients are first hard-seared in a hot pan to develop deep surface caramelization, then simmered rapidly in liquid until concentrated.
Notes from the kitchen
- Leaving the pan partially covered allows excess moisture to evaporate while keeping the chicken meat tender.
- Pair this skillet with roasted potatoes or warm crusty bread to soak up the savory pepper gravy.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.