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Brazilian recipe

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

Discover how to prepare a juicy, golden-brown chicken in a pressure cooker, paired with a savory and moist farofa, ideal for a hearty family meal.

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40 min preparation 35 min cooking 8 portions 298 product views
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)

Ingredients

200g bacon, chopped
300ml wine of your choice
1 cube chicken bouillon
2 tsp homemade seasoning blend
1 package corn-based farofa pronta
300ml oil (50ml for the marinade, 250ml for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 whole chicken, approximately 2kg, giblets removed
200g thin linguiça, diced
500g fried pork rinds

Where to find ingredients

Find the whole chicken, bacon, and linguiça at local butcher shops or supermarket meat counters. The farofa pronta can be found in the international or dry goods aisle of most grocery stores. If you cannot find farofa pronta, toasted cassava flour is an excellent base for a homemade version.

Preparation method

  1. Blend the wine, chicken bouillon, homemade seasoning, fennel, and 50ml of the oil until you have a smooth marinade.
  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 reserve the liquid for the farofa.
  4. Tie the chicken legs together with kitchen twine to help it maintain its shape during cooking.
  5. Heat the remaining 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
  6. Seal the pressure cooker, bring to 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 skillet until they are golden and crispy.
  9. Gradually stir the farofa pronta into the bacon and linguiça mixture, tossing well to combine.
  10. Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it has dried out slightly.
  11. 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.

Observations

Pressure cooker roasted chicken is a surprising technique that yields tender meat and a beautiful golden color in a fraction of the time. The secret lies in a wine and herb marinade that builds flavor depth, while the pressure cooking method ensures the chicken stays succulent. Served alongside a rich, textured farofa made with crispy bacon and linguiça, this makes for a complete and comforting meal that is sure to please.
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Preparation method

Step-by-step images

Step 1

Blend the wine, chicken bouillon, homemade seasoning, fennel, and 50ml of the oil until you have a smooth marinade.

Blend the wine, chicken bouillon, homemade seasoning, fennel, and 50ml of the oil until you have a smooth marinade.
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 reserve the liquid for the farofa.

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

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

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

Seal the pressure cooker, bring to pressure, reduce the heat, and cook for 15 minutes.

Seal the pressure cooker, bring to 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 skillet until they are golden and crispy.

While the chicken rests, fry the bacon and linguiça in a separate skillet until they are golden and crispy.
Step 9

Gradually stir the farofa pronta into the bacon and linguiça mixture, tossing well to combine.

Gradually stir the farofa pronta into the bacon and linguiça mixture, tossing well to combine.
Step 10

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it has dried out slightly.

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it has dried out slightly.
Step 11

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.

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.
Final result

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

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

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