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Brazilian recipe

Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Discover how to achieve succulent roasted chicken using a pressure cooker, paired with a savory, moisture-rich farofa, ideal for a family feast.

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40 min preparation 35 min cooking 8 portions 143 product views
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Ingredients

200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning blend
1 packet pre-made corn farofa
300 ml oil (50 ml for the marinade and 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
500 g crispy fried pork skin

Where to find ingredients

Find fresh chicken, bacon, and sausages at local butcher shops or supermarket meat counters. Pre-made corn farofa can be found in the international or specialty food aisle. For fresh herbs, visit local produce markets.

Preparation method

  1. Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml of the oil until you have a smooth marinade.
  2. Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours.
  3. The next day, remove the chicken from the marinade, drain it well, and set the liquid aside for the farofa.
  4. Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
  5. Heat the remaining 250 ml of oil in a pressure cooker and carefully sear the chicken on all sides over high heat.
  6. Seal the pressure cooker, wait for it to reach full pressure, reduce the heat, and cook for 15 minutes.
  7. Turn off the heat and let the pressure release naturally for 15 to 20 minutes before opening.
  8. Meanwhile, fry the bacon and sausage in a separate skillet until they are nicely browned.
  9. Gradually stir the pre-made corn farofa into the bacon and sausage mixture, mixing thoroughly.
  10. Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it dries out slightly.
  11. Carefully remove the chicken from the pressure cooker to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy fried pork skins.

Observations

Roasting chicken in a pressure cooker is a surprising technique that yields tender, golden meat in record time. The secret lies in a flavorful wine and herb marinade, which infuses deep flavor while the pressure environment cooks the bird evenly. Served alongside a hearty farofa featuring bacon and sausage, this makes for a complete and deeply comforting meal.
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Preparation method

Step-by-step images

Step 1

Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml of the oil until you have a smooth marinade.

Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml of the oil until you have a smooth marinade.
Step 2

Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours.

Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours.
Step 3

The next day, remove the chicken from the marinade, drain it well, and set the liquid aside for the farofa.

The next day, remove the chicken from the marinade, drain it well, and set the liquid aside for the farofa.
Step 4

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
Step 5

Heat the remaining 250 ml of oil in a pressure cooker and carefully sear the chicken on all sides over high heat.

Heat the remaining 250 ml of oil in a pressure cooker and carefully sear the chicken on all sides over high heat.
Step 6

Seal the pressure cooker, wait for it to reach full pressure, reduce the heat, and cook for 15 minutes.

Seal the pressure cooker, wait for it to reach full pressure, reduce the heat, and cook for 15 minutes.
Step 7

Turn off the heat and let the pressure release naturally for 15 to 20 minutes before opening.

Turn off the heat and let the pressure release naturally for 15 to 20 minutes before opening.
Step 8

Meanwhile, fry the bacon and sausage in a separate skillet until they are nicely browned.

Meanwhile, fry the bacon and sausage in a separate skillet until they are nicely browned.
Step 9

Gradually stir the pre-made corn farofa into the bacon and sausage mixture, mixing thoroughly.

Gradually stir the pre-made corn farofa into the bacon and sausage mixture, mixing thoroughly.
Step 10

Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it dries out slightly.

Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it dries out slightly.
Step 11

Carefully remove the chicken from the pressure cooker to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy fried pork skins.

Carefully remove the chicken from the pressure cooker to prevent it from falling apart and serve it over a bed of farofa, garnished with the crispy fried pork skins.
Final result

Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa)

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