Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)
Discover how to achieve succulent, golden-brown roasted chicken using a pressure cooker, served alongside a savory, moist farofa for a hearty family meal.
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Ingredients
200 g bacon
300 ml dry wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 pack ready-to-use corn farofa
300 ml cooking oil (50 ml for marinade and 250 ml for searing)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g fried pork rinds
300 ml dry wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 pack ready-to-use corn farofa
300 ml cooking oil (50 ml for marinade and 250 ml for searing)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g fried pork rinds
Where to find ingredients
You can find chicken, bacon, and sausages in local butcher shops or the refrigerated meat section of supermarkets. Fennel, wines, and the staple corn meal (farofa) are available in the produce and international pantry aisles of most premium grocery stores. Ready-to-eat pork rinds are typically found in the snacks section.
Preparation method
- Blend the wine, chicken stock 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 container, drain it well, and set aside the leftover liquid for the farofa preparation.
- Tie the chicken legs together with kitchen twine to help the bird maintain its shape during the pressure cooking process.
- 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, bring to pressure, then 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 the lid.
- While the chicken rests, fry the bacon and diced linguiça in a separate skillet until they are golden and crispy.
- Gradually stir the corn farofa into the bacon and sausage mixture, mixing well to combine the flavors.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes, or until the mixture is slightly toasted and dry.
- Carefully transfer the chicken to a serving platter over a bed of farofa, garnishing the dish with the fried pork rinds around the sides.
Observations
Cooking a whole chicken in a pressure cooker is a brilliant technique that yields incredibly tender meat in a fraction of the traditional roasting time. The secret lies in a fragrant marinade of wine and herbs, which infuses deep flavor while the pressure environment ensures even cooking throughout. When paired with a robust farofa made with crispy bacon and linguiça, this dish transforms into a complete and comforting centerpiece for any special lunch.
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