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Rice with chicken to the disco

Disco meals are not exclusive to Santa Fe, but they are one of the main alternatives to roast. I knew how we prepared it here.


The habit of cooking  stews , meats or whatever you can on a plow disc is common throughout the country. In Santa Fe, chicken to disco is an exquisite alternative  when numbers don't   close  to make the roast. With little, you can prepare an exquisite dish that has its roots in that  Spanish heritage  that is still very clear in the food (locro, stews, etc.).

Step by step, we tell you how to prepare a chicken to disco for  four to six people , according to  hunger !


You can put the chicken part you want. There are those who do it with gibbites. Here we'll show you an option with a leg thighs.

  • 4 chicken potato thighs Half
  • a kilo of rice
  • 3 onions
  • 1 red pepper
  • 1 green pepper
  • 2 large carrots
  • 1 clove of garlic
  • A can of peas
  • 1 vegetable broth
  • 1 liter and a half liters of water
  • 1 liter  Black beer  (it can also be red.
  •  Others put wine  of different types)
  • Coarse salt
  • Black pepper
  • Optional: Brazilian squash or pumpkin.

 Step by step 

  1. Seal the leg thighs on the disc, with a little oil, until golden brown (about three minutes on each side).
  2. Meanwhile, cut the peppers and onions into strips, and carrots - into cubes. Chop the garlic clove.
  3. Remove the sealed chicken and place the cut vegetables.
  4. Add water by eye, so that  the vegetables  begin to cook, and most of all,  they do not stick to the  base of the disc.
  5. Add the vegetable broth. Pepper to taste
  6. Replace the chicken. Cook for 20 minutes.
  7. Add rice.
  8. Add the beer.
  9. Stir well and cook 15 minutes.
  10. Add the peas and cook 5 or 10 minutes more.
  11.  Water  is added at different times, by eye. Keep in mind  that rice consumes it  quickly.
  12. If you chose to add squash, place in pieces together with the chicken.
  13. Serve on a deep plate. Accompany with grated cheese, bread and red wine.

Publication Date: 13/04/2020

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By: alejandro 30 June, 2020

Muy buena receta, gracias

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