Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)
Discover the secret to succulent roasted chicken prepared in a pressure cooker, served with a rich, flavorful farofa perfect for a family gathering.
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Ingredients
200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 teaspoons homemade ready-to-use seasoning
1 packet ready-made corn farofa
300 ml oil (50 ml for the marinade, 250 ml for roasting)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
1/2 kg fried pork skin
300 ml wine of your choice
1 chicken bouillon cube
2 teaspoons homemade ready-to-use seasoning
1 packet ready-made corn farofa
300 ml oil (50 ml for the marinade, 250 ml for roasting)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
1/2 kg fried pork skin
Where to find ingredients
Find fresh poultry and pork cuts in the meat department of local supermarkets. For dry goods like corn farofa and specific herbs, check the international or dry pantry aisles. If unavailable, use toasted cassava flour as a substitute for corn farofa.
Preparation method
- Blend the wine, bouillon cube, seasoning, fennel, and 50 ml of oil in a blender until smooth.
- Place the chicken in a large lidded container, pour the marinade over it, seal, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and set the remaining liquid aside for the farofa.
- Tie the chicken legs with kitchen twine to maintain its shape during cooking.
- Heat the 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Seal the pressure cooker, wait for it to reach 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.
- Meanwhile, fry the bacon and sausage in a separate skillet until golden brown and crispy.
- Gradually stir the ready-made farofa into the bacon and sausage mixture.
- 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 prevent breaking, place it on a bed of farofa, and garnish with the fried pork skins.
Observations
Roasted chicken in a pressure cooker is a surprisingly efficient technique to achieve tender, golden meat in a fraction of the time. The secret lies in a robust wine and herb marinade, which ensures depth of flavor while the pressure environment cooks the bird evenly. Paired with a hearty farofa featuring crispy bacon and sausage, this meal is a comforting and complete centerpiece.
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