Food prepared “al disco” doesn’t refer to a particular recipe but rather a cooking style. Traditionally farm workers would often use the blade of their plough; flipped on its side, wiped clean and with a fire lit below – these  days we use a huge iron disc heated over a wood fire. Recipes with chicken tend to be the most popular choice for the disco. Discos provide a large surface area for cooking while remaining easily portable, they are particularly useful for preparing meals away from the kitchen. The following recipe for pollo al disco is using white wine, but this can be substituted with beer as an alternative. 

Chicken | a handful of fresh herbs | Garlic | White Wine | Chilli Flakes | Paprika | Olive Oil 

To prepare the chicken use breast meat or cut into chunks on the bone (if leaving pieces on the bone it will take longer to cook). 

Once the disco is placed over the flames begin cooking immediately or it will burn and smoke.
Add a splash of oil and sauté the onions and garlic.

Throw in the chicken, and season. 

Ensure all the chicken has time to colour before adding the white wine, spices and herbs – flavour according to taste. Continue to add wine and water throughout cooking to to ensure the meat doesn’t dry out. Stir often. Do not taste the sauce until the chicken is cooked.