Chicken on the Disc Classic Argentine Recipe

How are friends and friends? Today in KitchensCity I bring you a recipe that you ask a lot: How to make Chicken on the disk . In case you are lost and do not even know that it is a disk: it is a kind of giant iron paella pan, with legs and a lid. And everything that is cooked inside is a divine delicacy.

The chicken to the disc is a food that arises in the Argentine countryside , it is literally a plow disc with additions that were made in time like the legs that were put on them … Although it is a typical Creole food, it spread everywhere . And yes, of course, if it is spectacular.

What is the first thing you think of if I tell you a picnic? I think of my family and friends yes, of course. But actually I almost taste food. Did you see when a memory comes with a scent? So good.

The asado is the faithful companion of the country reunions, the first that we mention in Argentina when it comes to agreeing to know what we eat. Apart from the obvious sandwiches, but we are talking about a more elaborate meeting, the kind that we say well, one day we throw the house out the window and cook. By the way, on my YouTube channel I have a video of the day that I tried to make a barbecue for the first time, you can go and see it by clicking here.

Let’s get back to the topic: there is a universe out there people, we can try new and delicious things and it will have a wonderful result. This chicken disc recipe is beautiful and super rich, they will get the ovation of all who have the honor of trying it.

Did I convince them? I know yes.

About this chicken disc recipe

How delicious is the chicken to the disc! You can put the vegetables that you like the most and it looks good. Is incredible. Besides, it is the fastest way for many people to cook something elaborate. You put the record to heat, you cut a lot of things and that’s it. To something else butterfly.

The good thing about cooking on disk  is that all the juices of the ingredients remain there, they are not “lost” on a grill. It is a festival of flavors.

They can use firewood or charcoal, my favorite is firewood because I think it transmits a smoky flavor that charcoal doesn’t. But I am spinning very fine … If you have coal, it is delicious anyway.

When it comes to thickening in this chicken recipe I use cream but it is not necessary. You can put a little more vegetables, or cornstarch near the end (take care that it cooks well and does not have an ugly taste) and that’s it.

Another thing that is optional is the type of alcohol you use: it can be with beer, white wine or cider. It is always very very good.

This recipe is my favorite. You are going to find your own way to make a record chicken with a personal label. But I recommend that you start with this one because it will not fail you. If you want to make the vegetarian version of the album, you just have to take out the chicken and do everything as is.


for 10 or 12 people

  • 2 kg of chicken pieces
  • 5 large carrots
  • 2 kilos of potato
  • 5 corn
  • 2 white onions
  • 2 green onions
  • 1 leek
  • 1 head of garlic
  • 3 cups of broth
  • 2 bay leaves
  • 1 l of white wine
  • 1 l of heavy cream (or cream)
  • Seasonings: salt, peppercorns, paprika, chili, oregano
  • Oil (whichever you prefer, I use olive because I love it)

How to make the chicken on the disk step by step

I already have everything KitchensCity, and now?

There are many ways to prepare chicken on the platter. It can be made with beer, with wine, or in this case with cream. All are delicious and the procedure is similar!

  1. The first thing we have to do is heat the disk in firewood, or charcoal. What you have. The disc must be very hot.
  2. Once it is hot (be careful and use dry rags to touch the disc please I ask you) add a jet of oil from the outside of the disc to the inside.
  3. Brown the chicken pieces , about 5 minutes on each side. Take them out and reserve them aside. Throw away the extra oil on the disc.
  4. Peel and chop the onion and garlic cloves. Sliced ​​carrot as well as leek and scallion. Put the vegetables on the disk and sauté for 5 minutes.
  5. Add the white wine and pepper and let it reduce.
  6. When the alcohol evaporated (you will notice because there is no long smell of ethyl alcohol) we add a cup of the broth and stir. We add the chicken that we had on one side and cook for another 10 minutes or until the carrots are moderately tender.
  7. When they are half cooked we add the peeled potatoes and cut into 1 cm thick slices, the corn cut into thirds and add the missing broth and cream. Cover and cook for another 15 or 20 minutes.
  8. Season the chicken to the disc with the chili, the paprika, the oregano and the salt 5 minutes before the end of the cooking.


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