Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)
Discover the secret to succulent pressure cooker chicken paired with a savory, moist farofa, perfect for a family feast.
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Ingredients
200g bacon
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 package pre-made corn flour farofa
300ml oil (50ml for marinade, 250ml for roasting)
6 fresh fennel sprigs or 1/2 package dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin pork sausage, diced
500g pre-fried pork rinds
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 package pre-made corn flour farofa
300ml oil (50ml for marinade, 250ml for roasting)
6 fresh fennel sprigs or 1/2 package dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin pork sausage, diced
500g pre-fried pork rinds
Where to find ingredients
You can find whole chickens and fresh herbs at local butchers and produce markets. For the pork rinds, bacon, and sausages, check the meat counters in major supermarkets in Banjul or larger local grocery shops. The pre-made farofa can often be sourced in international specialty aisles.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50ml of the oil in a blender until the marinade is smooth.
- Place the chicken in a large lidded container, pour the marinade over it, seal tightly, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain thoroughly, and set the remaining liquid aside for the farofa.
- Tie the chicken legs together with culinary twine to ensure it maintains its shape during the pressure cooking process.
- Heat the remaining 250ml of oil in a pressure cooker and brown the chicken thoroughly on all sides over high heat.
- Seal the lid, bring to pressure, reduce heat to low, and cook for 15 minutes.
- Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening the lid.
- Meanwhile, fry the bacon and diced sausage in a separate skillet until they are crispy and golden.
- Gradually stir the corn farofa into the skillet with the bacon and sausage, mixing well to combine.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it is lightly dried out.
- Carefully remove the chicken from the pressure cooker to prevent it from falling apart and serve it over a bed of farofa, garnishing with the fried pork rinds.
Observations
Cooking a whole chicken in a pressure cooker is a surprisingly efficient technique to achieve tender, golden meat in a fraction of the time. The secret lies in a wine and herb marinade, which infuses deep flavor into the bird, while the pressure cooking environment ensures even moisture retention. Served alongside a rich, textured farofa made with bacon and sausage, this meal is as comforting as it is hearty, providing a complete dining experience.
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