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Brazilian recipe

Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Discover how to prepare a succulent, golden roasted chicken in a pressure cooker, served alongside a savory, moist farofa for a hearty family meal.

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40 min preparation 35 min cooking 8 portions 711 product views
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Ingredients

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

Where to find ingredients

You can find these items at local supermarkets like Choppies or Pick n Pay. Look for bacon and linguiça in the butchery or deli section, and corn-based farofa in the international or speciality grain aisles. If you cannot source pre-made farofa, you may use coarse cassava flour as a base to create your own.

Preparation method

  1. Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of oil in a blender until the marinade is smooth.
  2. Place the chicken in a large lidded container, pour the marinade over it, 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. Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
  5. Heat 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, reduce the heat, 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. While the chicken rests, fry the bacon and linguiça in a separate frying pan until golden and crispy.
  9. Gradually stir the corn-based farofa into the bacon and linguiça mixture, combining well.
  10. Pour the reserved marinade liquid into the farofa and cook for about 15 minutes, until slightly dried out.
  11. Carefully remove the chicken from the pot to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy pork rinds.

Observations

Roasting a whole chicken in a pressure cooker is an ingenious method to achieve fork-tender meat and a beautiful golden finish in record time. The secret lies in a fragrant marinade of wine and herbs, which imparts deep flavor, while the pressurized environment ensures the bird cooks evenly throughout. Served with a rich farofa loaded with bacon and linguiça, this dish offers a truly comforting and complete dining experience.
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Preparation method

Step-by-step images

Step 1

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

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

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

Place the chicken in a large lidded container, pour the marinade over it, 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

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
Step 5

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

Heat 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, reduce the heat, and cook for 15 minutes.

Secure the lid, wait for full pressure, reduce the heat, 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

While the chicken rests, fry the bacon and linguiça in a separate frying pan until golden and crispy.

While the chicken rests, fry the bacon and linguiça in a separate frying pan until golden and crispy.
Step 9

Gradually stir the corn-based farofa into the bacon and linguiça mixture, combining well.

Gradually stir the corn-based farofa into the bacon and linguiça mixture, combining well.
Step 10

Pour the reserved marinade liquid into the farofa and cook for about 15 minutes, until slightly dried out.

Pour the reserved marinade liquid into the farofa and cook for about 15 minutes, until slightly dried out.
Step 11

Carefully remove the chicken from the pot to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy pork rinds.

Carefully remove the chicken from the pot to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy pork rinds.
Final result

Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

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