Brazilian recipe
Pressure-Cooked Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)
Discover how to achieve succulent roasted chicken using a pressure cooker, paired with a savory, moist farofa perfect for a hearty family meal.
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Ingredients
200g bacon
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet corn-based farofa
300ml cooking oil (divided: 50ml for marinade, 250ml for cooking)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2kg, cleaned)
200g thin sausage, cubed
500g fried pork rinds
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet corn-based farofa
300ml cooking oil (divided: 50ml for marinade, 250ml for cooking)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2kg, cleaned)
200g thin sausage, cubed
500g fried pork rinds
Where to find ingredients
Find fresh chicken, bacon, and sausages at local butcher shops or supermarket meat counters. Essential pantry items like wine, dried herbs, and corn-based farofa are readily available in the international food aisles or specialty Latin American grocery sections at local supermarkets.
Preparation method
- Blend the wine, bouillon cube, seasoning paste, fennel, and 50ml of oil 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 it well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to maintain its shape during cooking.
- Heat 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Seal the pressure cooker, bring to 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.
- Meanwhile, sauté the bacon and sausage in a separate frying pan until golden and crispy.
- Gradually stir the prepared farofa into the bacon and sausage mixture, mixing thoroughly.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it slightly dries out.
- Carefully remove the chicken from the cooker to keep it intact and serve over a bed of farofa, garnishing with the fried pork rinds.
Observations
Using a pressure cooker to roast chicken is a surprising technique that yields incredibly tender, golden meat in a fraction of the time. The secret lies in a robust wine and herb marinade that infuses the bird with depth, while the pressurized environment ensures it cooks evenly throughout. Served alongside a rich, textured farofa made with bacon and sausage, this dish delivers a comforting and complete dining experience.
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