Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare a succulent roasted chicken in a pressure cooker, served with a flavorful, moist farofa perfect for family meals.
0.0 / 5 by 0 Reviews
Ingredients
200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 teaspoons homemade seasoning paste
1 package ready-made corn-based farofa
300 ml oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g crispy fried pork skin (torresmo)
300 ml wine of your choice
1 chicken bouillon cube
2 teaspoons homemade seasoning paste
1 package ready-made corn-based farofa
300 ml oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g crispy fried pork skin (torresmo)
Where to find ingredients
Bacon, sausages, wine, and corn flour can be found in any local supermarket. For the 'farofa' and 'tempero pronto', look for specialized Brazilian grocery stores or ethnic aisles. As a substitute for 'farofa pronta', you may toast manioc flour (farinha de mandioca) in butter with onions and salt, though the texture and flavor will differ slightly.
Preparation method
- Blend the wine, bouillon cube, seasoning paste, fennel, and 50 ml of the oil in a blender until you have a smooth marinade.
- Place the chicken in a large lidded container, pour the marinade over it, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain it well, and set the liquid aside for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape during cooking.
- Heat the remaining 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Close the lid, wait for it to reach 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 sausage in a separate skillet until they are well browned.
- Gradually stir the ready-made farofa into the bacon and sausage mixture, stirring 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, place it over a bed of farofa on a serving platter, and garnish with the crispy pork skins.
Observations
Roasting a whole chicken in a pressure cooker is a surprising technique that yields incredibly tender, golden meat in a fraction of the time. The secret lies in a rich wine and herb marinade, which provides deep flavor, while the pressure cooking method ensures the meat remains perfectly moist. Served alongside a hearty farofa made with bacon and sausage, this dish is a complete and comforting meal that stands out for its bold flavors and textures.
Ratings and comments