Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 red bell peppers, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- A large, flat cooking surface (such as a discada or a cast-iron skillet)
Step-by-step instructions:
1. Preheat the cooking surface over medium-high heat.
2. Season the chicken breasts with salt, pepper, and paprika.
3. Add the olive oil to the cooking surface and let it heat up.
4. Add the chicken breasts to the cooking surface and cook for 5-7 minutes on each side, until golden brown and cooked through.
5. Remove the chicken from the cooking surface and set aside.
6. Add the sliced bell peppers, onion, and garlic to the cooking surface and sauté until softened and slightly caramelized.
7. Add the white wine to the cooking surface and stir to deglaze the pan.
8. Add the dried oregano and stir to combine.
9. Return the chicken breasts to the cooking surface and toss with the roasted red peppers and onions.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 9g
- Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced mushrooms to the dish for an earthy flavor.
- Substitute the roasted red peppers with sun-dried tomatoes for a different twist.
- Add a splash of balsamic vinegar to the dish for a tangy kick.
Tips and tricks:
- Make sure the cooking surface is hot before adding the chicken to ensure a crispy exterior.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or quinoa for a complete meal.
- Garnish with fresh parsley or cilantro for a pop of color.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is sticking to the cooking surface, add a little more oil to the pan.
- If the chicken is not cooking through, reduce the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Wash hands and surfaces thoroughly after handling raw chicken.
Food history:
- Pollo al Disco is a traditional Mexican dish that is typically cooked on a large, flat disc-shaped cooking surface.
Flavor profiles:
- Savory, slightly sweet, and slightly smoky.
Serving suggestions:
- Serve hot with a side dish of your choice.
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