Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover the secret to incredibly succulent pressure cooker chicken, paired with a savory and moist farofa that makes for a perfect family-style meal.
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Ingredients
200g bacon
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 package corn farofa
300ml oil (50ml for the marinade and 250ml for roasting)
6 fresh fennel sprigs or 1/2 package dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin linguiça sausage, diced
500g fried pork rinds
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 package corn farofa
300ml oil (50ml for the marinade and 250ml for roasting)
6 fresh fennel sprigs or 1/2 package 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 ingredients at local grocery stores. Look for the meat section for bacon, linguiça, and pork rinds. If you cannot find pre-made corn farofa, it is a specialty ingredient often found in international food aisles; as a substitute, you may use toasted cassava flour (farinha de mandioca) seasoned with sautéed onions and butter.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.
- Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape while cooking.
- Heat the 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Cover the cooker, bring to pressure, reduce the heat, and cook for 15 minutes.
- Turn off the heat and let the pressure release naturally for 15 to 20 minutes before opening.
- Meanwhile, fry the bacon and diced linguiça in a separate skillet until well browned.
- Gradually stir the corn farofa into the bacon and sausage mixture, mixing well.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly.
- Carefully remove the chicken from the pot to avoid breaking it, serve it over a bed of farofa, and garnish with the fried pork rinds.
Observations
Cooking a whole chicken in a pressure cooker is a brilliant technique to achieve tender, golden-brown results in a fraction of the usual time. The key is a flavorful wine and herb marinade that penetrates deep into the meat, while the pressurized environment ensures it cooks evenly throughout. Served alongside a hearty farofa loaded with bacon and linguiça, this makes for a complete and deeply satisfying dish.
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