Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare a juicy, tender roasted chicken in a pressure cooker, paired with a savory and moist farofa that's perfect for a family lunch.
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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 corn-based farofa pronta
300 ml oil (divided: 50 ml for the marinade and 250 ml for roasting)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken, approximately 2 kg, giblets removed
200 g thin linguiça sausage, diced
500 g fried pork skin
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet corn-based farofa pronta
300 ml oil (divided: 50 ml for the marinade and 250 ml for roasting)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken, approximately 2 kg, giblets removed
200 g thin linguiça sausage, diced
500 g fried pork skin
Where to find ingredients
You can find most ingredients at local supermarkets in Suva or Nadi. For authentic items like 'farofa pronta' and 'linguiça', check specialty ethnic food shops or major supermarket deli sections. As a substitute for linguiça, you can use a high-quality smoked chorizo or a firm Spanish-style sausage. If farofa is unavailable, toasted cassava flour (gari) can be used as a base to create your own.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of the oil in a blender until you have a smooth marinade.
- Place the chicken in a large container with a lid, pour over the marinade, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and reserve the liquid for preparing the farofa.
- Tie the chicken legs with kitchen twine to maintain its shape during cooking.
- Heat 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Secure the lid, 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, fry the bacon and linguiça in a separate pan until they are well browned.
- Gradually add the farofa pronta to the bacon and linguiça mixture, stirring well.
- Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it dries out slightly.
- Carefully remove the chicken from the pot so it doesn't fall apart and arrange it on a bed of farofa on a serving platter, decorating with the fried pork skin around it.
Observations
Roasting chicken in a pressure cooker is a surprising technique for achieving succulent, golden meat in a fraction of the time. The secret lies in a marinade of wine and herbs, which ensures depth of flavor, while the pressure cooking method ensures the chicken is cooked evenly. Served alongside a rich farofa featuring bacon and linguiça, this makes for a complete and comforting meal.
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