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Brazilian recipe

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

Master the technique of making succulent roast chicken in a pressure cooker, paired with a savory, moisture-rich toasted flour side dish.

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40 min preparation 35 min cooking 8 portions 143 product views
Pressure Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)

Ingredients

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

Where to find ingredients

Find bacon, sausage, and chicken at local butcher shops or supermarkets. Corn farofa (toasted cassava flour/corn meal mix) is available in specialty Latin American grocers. As a substitute for store-bought farofa, you can toast plain cassava flour (farinha de mandioca) with butter and seasonings.

Preparation method

  1. Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml of the oil in a blender until the marinade is smooth.
  2. Place the chicken in a large container with a lid, pour the marinade over it, seal, and refrigerate for 24 hours.
  3. The next day, remove the chicken from the marinade, drain it well, and reserve the liquid for the farofa.
  4. Tie the chicken legs with kitchen twine to maintain its shape during cooking.
  5. Heat 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
  6. Cover the pot, wait for it to reach 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. Meanwhile, fry the bacon and sausage in a separate skillet until they are golden and crispy.
  9. Gradually add the corn-based farofa to the bacon and sausage mixture, stirring well.
  10. Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly.
  11. Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork cracklings.

Observations

Roasting chicken in a pressure cooker is a surprising technique for achieving tender, golden meat in a fraction of the time. The secret lies in a wine and herb marinade, which ensures depth of flavor, while the pressure cooking environment cooks the bird evenly. When paired with a rich, hearty farofa made with bacon and sausage, it becomes a complete and comforting meal perfect for family gatherings.
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Preparation method

Step-by-step images

Step 1

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

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

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

Place the chicken in a large container with a lid, pour the marinade over it, seal, and refrigerate for 24 hours.
Step 3

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

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

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

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

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

Heat 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
Step 6

Cover the pot, wait for it to reach pressure, reduce the heat, and cook for 15 minutes.

Cover the pot, wait for it to reach 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

Meanwhile, fry the bacon and sausage in a separate skillet until they are golden and crispy.

Meanwhile, fry the bacon and sausage in a separate skillet until they are golden and crispy.
Step 9

Gradually add the corn-based farofa to the bacon and sausage mixture, stirring well.

Gradually add the corn-based farofa to the bacon and sausage mixture, stirring well.
Step 10

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

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

Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork cracklings.

Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork cracklings.
Final result

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

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

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