Brazilian recipe
Pressure-Cooker Roast Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)
Master the art of succulent pressure-cooked chicken paired with a moist, flavorful 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 packet corn farofa
300ml cooking oil (50ml for the marinade and 250ml for roasting)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken, approximately 2kg, cleaned
200g thin linguiça sausage, diced
500g fried pork skin
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet corn farofa
300ml cooking oil (50ml for the marinade and 250ml for roasting)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken, approximately 2kg, cleaned
200g thin linguiça sausage, diced
500g fried pork skin
Where to find ingredients
You can find these items at local supermarkets or traditional markets. Look for the 'meat and poultry' section for the chicken, bacon, and linguiça. Specialty food stores are great for finding authentic farofa, though it is often available in the international aisle of larger grocery chains. Use crispy pork cracklings as a readily available substitute if fried pork skin is not pre-packaged.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50ml of oil until the marinade is smooth.
- 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 well, and reserve the liquid for the farofa.
- Tie the chicken legs with kitchen twine to keep its shape during the cooking process.
- Heat 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Close the lid, wait for full pressure, then 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 golden brown.
- Gradually stir the corn farofa into the bacon and linguiça mixture, mixing well.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until slightly dry.
- Carefully remove the chicken from the pot to prevent it from falling apart, serve over a bed of farofa, and garnish with the fried pork skin.
Observations
Pressure-cooking a whole chicken is a surprising 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 while the pressure environment cooks the bird evenly. Served alongside a rich, savory farofa loaded with bacon and linguiça, this makes for a complete and comforting meal that never fails to impress.
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