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Brazilian recipe

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

Discover how to prepare a succulent whole roast chicken in a pressure cooker, paired with a savory and moist farofa perfect for family gatherings.

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40 min preparation 35 min cooking 8 portions 130 product views
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Ingredients

200g bacon
300ml wine of your choice
1 chicken stock cube
2 teaspoons homemade seasoning paste
1 packet corn farofa
300ml cooking oil (divided into 50ml for the marinade and 250ml for roasting)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin sausage, cubed
500g fried pork rind (torresmo)

Where to find ingredients

Find fresh poultry and sausages at local butcher shops or supermarket meat counters. The farofa, bacon, and pork rinds can be found in the pantry or specialty international food aisles. If farofa is unavailable, toasted cassava flour is an excellent base for a substitute.

Preparation method

  1. Blitz the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.
  2. Place the chicken in a large lidded container, 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 while cooking.
  5. Heat the remaining 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
  6. Seal the lid, wait for full pressure to build, lower the heat, and cook for 15 minutes.
  7. Turn off the heat and allow the pressure to release naturally for 15 to 20 minutes before opening the lid.
  8. Meanwhile, fry the bacon and sausage in a separate frying pan until they are golden and crispy.
  9. Gradually stir the 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 is slightly dry.
  11. Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa on a serving platter, and garnish with the fried pork rinds.

Observations

Roasting a whole chicken in a pressure cooker is an impressive technique that yields tender, golden results in a fraction of the time. The secret lies in a wine and herb marinade that imparts deep flavor, while the pressurized environment ensures even cooking throughout. Accompanied by a rich, texture-filled farofa made with bacon and sausage, this meal is both satisfying and comforting.
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Preparation method

Step-by-step images

Step 1

Blitz the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.

Blitz the wine, chicken stock cube, seasoning paste, fennel, and 50ml of the oil in a blender until you have a smooth marinade.
Step 2

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

Place the chicken in a large lidded container, 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 while cooking.

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

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

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

Seal the lid, wait for full pressure to build, lower the heat, and cook for 15 minutes.

Seal the lid, wait for full pressure to build, lower the heat, and cook for 15 minutes.
Step 7

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

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

Meanwhile, fry the bacon and sausage in a separate frying pan until they are golden and crispy.

Meanwhile, fry the bacon and sausage in a separate frying pan until they are golden and crispy.
Step 9

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

Gradually stir the 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 is slightly dry.

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

Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa on a serving platter, and garnish with the fried pork rinds.

Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa on a serving platter, and garnish with the fried pork rinds.
Final result

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

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

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