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Brazilian recipe

Pressure Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Master the technique for a succulent pressure-cooked roast chicken paired with a savoury, flavour-packed farofa, ideal for a family Sunday lunch.

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40 min preparation 35 min cooking 8 portions 781 product views
Pressure Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Ingredients

200g bacon, diced
300ml white wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 packet of corn-based farofa
300ml vegetable oil (divided: 50ml for the marinade, 250ml for roasting)
6 sprigs of fresh fennel or 1/2 packet of dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin linguiça sausage, diced
500g fried pork rinds (torresmo)

Where to find ingredients

You can find whole chickens and pork rinds at local butcher shops (specialty butchers often carry the best pork rinds/crackling). Linguiça and ready-to-eat farofa are typically available at Latin American specialty grocers, while general supermarket produce and pantry aisles will have the remaining herbs, bacon, and white wine.

Preparation method

  1. Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.
  2. Place the chicken in a large lidded container, pour over the marinade, seal, and refrigerate for 24 hours.
  3. The next day, remove the chicken from the marinade, drain well, and set the liquid aside for the farofa.
  4. Truss the chicken legs with kitchen twine to help it hold its shape during the cooking process.
  5. Heat the remaining 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
  6. Secure the lid, wait for full pressure to build, reduce the heat to low, and cook for 15 minutes.
  7. Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening.
  8. Meanwhile, fry the bacon and diced linguiça in a separate frying pan until golden and crispy.
  9. Gradually stir the corn farofa into the bacon and linguiça mixture, ensuring it is well combined.
  10. Pour the reserved marinade liquid into the farofa mixture and cook for about 15 minutes until it is slightly drier.
  11. Carefully transfer the chicken to a serving platter, nestle it onto a bed of the prepared farofa, and garnish with the fried pork rinds.

Observations

Roasting a whole chicken in a pressure cooker is a brilliant, time-saving method that yields incredibly tender and golden results. The secret to the depth of flavour is a wine and herb-based marinade, which ensures the meat stays succulent while the pressure cooking process cooks it evenly. Served alongside a rich farofa featuring crispy bacon and linguiça, this makes for a complete and comforting meal that brings a taste of tradition to your table.
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Preparation method

Step-by-step images

Step 1

Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.

Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.
Step 2

Place the chicken in a large lidded container, pour over the marinade, seal, and refrigerate for 24 hours.

Place the chicken in a large lidded container, pour over the marinade, seal, and refrigerate for 24 hours.
Step 3

The next day, remove the chicken from the marinade, drain well, and set the liquid aside for the farofa.

The next day, remove the chicken from the marinade, drain well, and set the liquid aside for the farofa.
Step 4

Truss the chicken legs with kitchen twine to help it hold its shape during the cooking process.

Truss the chicken legs with kitchen twine to help it hold its shape during the cooking process.
Step 5

Heat the remaining 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.

Heat the remaining 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
Step 6

Secure the lid, wait for full pressure to build, reduce the heat to low, and cook for 15 minutes.

Secure the lid, wait for full pressure to build, reduce the heat to low, and cook for 15 minutes.
Step 7

Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening.

Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening.
Step 8

Meanwhile, fry the bacon and diced linguiça in a separate frying pan until golden and crispy.

Meanwhile, fry the bacon and diced linguiça in a separate frying pan until golden and crispy.
Step 9

Gradually stir the corn farofa into the bacon and linguiça mixture, ensuring it is well combined.

Gradually stir the corn farofa into the bacon and linguiça mixture, ensuring it is well combined.
Step 10

Pour the reserved marinade liquid into the farofa mixture and cook for about 15 minutes until it is slightly drier.

Pour the reserved marinade liquid into the farofa mixture and cook for about 15 minutes until it is slightly drier.
Step 11

Carefully transfer the chicken to a serving platter, nestle it onto a bed of the prepared farofa, and garnish with the fried pork rinds.

Carefully transfer the chicken to a serving platter, nestle it onto a bed of the prepared farofa, and garnish with the fried pork rinds.
Final result

Pressure Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Pressure Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

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