Pollo al Disco

Ingredients

Instructions

1. 1

   Pat the chicken dry. Season the chicken thighs all over with the salt, black pepper, oregano, and sweet paprika. Let them sit at room temperature while you prepare the vegetables, about 10 minutes; this helps the seasoning adhere and takes the chill off for more even browning.

2. 2

   Heat a large discada, wide cast-iron pan, or heavy sauté pan over medium-high heat. Add the olive oil, then the chorizo pieces. Cook for 3-4 minutes until they render some fat and take on light color. Remove the chorizo to a plate, leaving the fat in the pan.

3. 3

   Place the chicken in the pan skin-side down. Sear for 5-6 minutes until the skin is deep golden and releases easily, then turn and cook 3 minutes on the second side. Work in a single layer; good contact with the pan is key for flavor. Transfer to the plate with the chorizo.

4. 4

   Lower the heat to medium. Add the onion, red bell pepper, green bell pepper, and bay leaf to the same pan. Cook for 5-6 minutes, stirring occasionally and scraping up the browned bits, until the vegetables soften and begin to caramelize at the edges. Add the garlic and cook 30 seconds, just until fragrant.

5. 5

   Pour in the white wine and raise the heat slightly. Simmer for 1-2 minutes, scraping the bottom well, until the raw alcohol smell fades and the liquid reduces by about half.

6. 6

   Return the chicken and chorizo to the pan along with any accumulated juices. Add the chicken stock, nestling the chicken partly into the vegetables. Bring to a lively simmer, then reduce to medium-low and cook uncovered for 12-14 minutes, turning the chicken once, until the chicken is cooked through and the sauce is slightly glossy. The thickest part of the chicken should reach 75°C.

7. 7

   Taste the sauce and adjust by letting it reduce another minute if too thin. Stir in the red wine vinegar for brightness and half the parsley. Turn off the heat and rest for 3 minutes so the juices settle and the flavors meld.

8. 8

   Serve hot straight from the pan, spooning the peppers, onions, and sauce over the chicken and chorizo. Finish with the remaining parsley.

Nutrition per serving

Notes

• •If you cannot find a farm disc or discada, use a wide cast-iron skillet or shallow Dutch oven; a broad cooking surface helps the ingredients brown instead of steam.
• •For a lower-carb version, skip potatoes entirely and serve with a simple green salad or grilled zucchini.
• •Fresh chorizo is traditional in many versions; if using cured chorizo instead, brown it briefly and reduce the salt slightly.
• •Do not crowd the pan during browning. If your pan is small, sear the chicken in batches for better color and flavor.

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