Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup butter
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- 1/4 cup white wine
Special equipment needed:
- A large cast-iron skillet or a traditional Argentinean discada
Step-by-step instructions:
1. Begin by heating the skillet or discada over medium-high heat. Add the olive oil and butter and let it melt.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Season the chicken breasts with salt and pepper and place them in the skillet or discada. Cook for 5-6 minutes on each side until golden brown.
4. Add the chopped herbs and white wine to the skillet or discada. Cook for an additional 5-7 minutes until the chicken is fully cooked and the sauce has thickened.
5. Serve hot with your favorite side dishes.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 2g
- Protein: 40g
Substitutions for ingredients:
- You can use bone-in chicken breasts or thighs instead of boneless.
- You can use dried herbs instead of fresh.
Variations:
- You can add sliced onions and bell peppers to the skillet or discada for a more flavorful dish.
- You can use red wine instead of white wine.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper before cooking.
- Use a meat thermometer to ensure that the chicken is fully cooked.
- Let the chicken rest for a few minutes before slicing and serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs, lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted potatoes, grilled asparagus, green beans, or a simple salad.
Troubleshooting advice:
- If the sauce is too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Pollo al Disco is a traditional Argentinean dish that is typically cooked on a large, concave metal disc called a discada.
Flavor profiles:
- This dish is savory and herbaceous with a hint of garlic and white wine.
Serving suggestions:
- Serve hot with your favorite side dishes.
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Region: Peruvian