Brazilian recipe
Pressure-Cooked Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)
Discover how to achieve succulent, golden chicken in a pressure cooker, paired with a savory, moist farofa perfect for a family gathering.
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Ingredients
200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet ready-made corn farofa
300 ml vegetable oil (50 ml for the marinade and 250 ml for searing)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g pork rinds (chicharrones), fried
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet ready-made corn farofa
300 ml vegetable oil (50 ml for the marinade and 250 ml for searing)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g pork rinds (chicharrones), fried
Where to find ingredients
Find whole chickens and fresh herbs at local butchers or fresh produce markets. Bacon, sausages, and pork rinds can be sourced from the meat counter at large supermarkets. Ready-made farofa and wine are available in the dry goods and beverage aisles of major grocery stores.
Preparation method
- In a blender, combine the wine, bouillon cube, seasoning paste, fennel, and 50 ml of the oil, blending until the marinade is smooth.
- Place the chicken in a large lidded container, pour the marinade over it, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and set the remaining liquid aside for the farofa.
- Truss the chicken legs with kitchen twine to help it maintain its shape during the cooking process.
- Heat the 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Seal the lid, wait for it to reach full pressure, reduce the heat, and cook for 15 minutes.
- Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening the lid.
- Meanwhile, fry the bacon and diced sausage in a separate skillet until they are golden and crispy.
- Gradually stir the corn farofa into the skillet with the bacon and sausage mixture.
- Add the reserved marinade liquid to the farofa mixture and cook for about 15 minutes until it is lightly toasted and dry.
- Carefully remove the chicken from the pressure cooker to avoid breaking it, place it over a bed of farofa on a serving platter, and garnish with the fried pork rinds around the sides.
Observations
Pressure-cooking a whole chicken is an ingenious technique to achieve remarkably tender meat in a fraction of the time. The secret lies in a robust wine and herb marinade, which infuses deep layers of flavor, while the pressurized environment ensures the chicken cooks evenly. Served alongside a rich, savory farofa loaded with bacon and sausage, this makes for a complete and comforting meal that is sure to please.
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