Pollo al barro is an underground-cooked dish highly valued in the San Luis (Puntana) region and widely rooted in Argentina’s interior, including areas of the Pampas and Patagonia.
The chicken is stuffed, wrapped, and slow-cooked buried alongside hot embers, resulting in extremely juicy, tender meat.
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Argentine Clay Pit Chicken
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1 of whole chicken (about 4.4 lb)
- to taste of salt
- to taste of pepper
- 2 of onions, cubed
- 2 of carrots, cubed
- 2 of bell peppers, cubed
- 4 cloves of garlic
- to taste of fresh herbs (rosemary, thyme, or bay leaf) (optional)
- several sheets of aluminum foil or cabbage leaves, for wrapping
Instructions
- Prepare the chicken, season the chicken inside and out with salt and pepper.
- Stuff it, fill the chicken’s cavity with the onion, carrot, bell pepper, garlic, and fresh herbs.
- Wrap it, wrap the chicken in several layers of aluminum foil or cabbage leaves, sealing well so no dirt gets in.
- Dig the pit, dig a hole in the ground and light a good fire inside, letting it burn down into a solid bed of embers.
- Place the chicken, position the wrapped chicken on top of the embers.
- Cover, cover with more hot embers and then with dirt, sealing the pit completely.
- Cook, let it cook for about 4 hours without uncovering.
- Unearth, carefully remove the dirt and take the chicken out of the pit.
- Serve, unwrap and serve hot, cut into portions.
Tips for getting it right
- Sealing the wrapping well keeps dirt or ash from getting into the chicken during cooking.
- Building a solid bed of embers before placing the chicken is key to an even cook.
- Not uncovering the pit during cooking keeps the heat steady and avoids losing cooking time.
- The vegetable and herb stuffing flavors the meat from the inside during the hours of slow cooking.
Traditional variations
- This technique is said to have been introduced in Argentina by the Italian Antonio Spadaccini, in Escobar.
- Some versions cook the chicken in direct contact with the clay, instead of wrapping it in foil or cabbage.
How to serve
Pollo al barro is served hot, freshly unearthed and cut into portions, as a main dish.
It’s a traditional preparation of Argentina’s interior, highly valued for its slow-cooking technique and juicy result.
Recommended sides
- Homemade bread
- Fresh salad
Did you know?
Pollo al barro is highly valued in the San Luis (Puntana) region, though its tradition also extends to other areas of Argentina’s interior.
Its introduction to Argentina is attributed to Italian Antonio Spadaccini, in the town of Escobar, based on an old Italian recipe.
Frequently Asked Questions
Wrapping it in aluminum foil or cabbage leaves keeps dirt and ash from coming into direct contact with the meat during cooking.
It's recommended to cook it for about 4 hours, without ever uncovering the pit.
It's attributed to Italian Antonio Spadaccini, who reportedly introduced it in Escobar based on an old Italian recipe.
The slow, even underground cooking, with steady heat from the embers, keeps all the juices inside the wrapped chicken.
