Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare tender, succulent roasted chicken in a pressure cooker, paired with a savory and moist farofa, perfect for family weekend lunches.
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Ingredients
200 g bacon, diced
300 ml dry white wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 pack maize-based farofa pronta
300 ml cooking oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça (cured sausage), diced
500 g fried pork rinds
300 ml dry white wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 pack maize-based farofa pronta
300 ml cooking oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça (cured sausage), diced
500 g fried pork rinds
Where to find ingredients
Find fresh chicken, bacon, and linguiça at local butcher shops or supermarket meat counters. The farofa pronta is a shelf-stable cassava flour product found in international aisles or specialty ethnic grocers; if unavailable, a seasoned toasted cassava flour can be used as a substitute.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of the oil in a blender until the marinade is smooth.
- Place the chicken in a large container with a lid, pour the marinade over it, seal, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain it well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
- Heat the remaining 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Seal the lid, wait for the pressure to build, 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 linguiça in a separate skillet until they are nicely browned and crispy.
- Gradually stir the farofa pronta into the bacon and linguiça mixture, stirring well to combine.
- Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it is lightly dried.
- Carefully remove the chicken from the pot to keep it intact and arrange it over a bed of farofa on a serving platter, garnishing with the fried pork rinds.
Observations
Roasting chicken in a pressure cooker is an impressive technique to achieve tender, golden-brown meat in a fraction of the time. The secret lies in a wine and herb marinade that builds deep layers of flavor, while the pressurized environment ensures the chicken cooks perfectly throughout. Served with a hearty farofa made with bacon and linguiça, it makes for a complete and comforting meal that is sure to please any crowd.
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