Pollo al disco

Pollo al disco (literally, "chicken in the disc") is a hearty Argentine dish consisting of chicken and various vegetables cooked as a stew in an uncovered deep pan over an open fire. "Disco" refers to the pan used to cook the chicken, which is usually around 24 inches in diameter and at least 6 inches deep. It is unknown where and when pollo al disco originated,^[1] but it is thought that the first pollo al disco was cooked using a disused plow disk in a rural area of Buenos Aires province.^[2] It remains a popular meal for parties and other gatherings.

Pollo al disco

Course	Main meal
Place of origin	Argentina
Region or state	Northwest
Serving temperature	Hot
Main ingredients	chicken, corn, peas, tomatoes, carrots

See also

• List of chicken dishes