Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)
Master the art of succulent pressure cooker roasted chicken, paired with a savory, moist farofa that's perfect for a weekend family meal.
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Ingredients
200 g bacon, diced
300 ml dry white wine
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 package corn flour farofa
300 ml vegetable oil (divided: 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 sausage, diced
500 g pork rinds (pele suína), fried
300 ml dry white wine
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 package corn flour farofa
300 ml vegetable oil (divided: 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 sausage, diced
500 g pork rinds (pele suína), fried
Where to find ingredients
You can find whole chickens and fresh produce at local markets like those in Majuro. Look for bacon, sausages, and pork rinds in the meat section of major supermarkets. Corn flour farofa is a specialized Brazilian pantry staple; if unavailable, you can toast coarse cornmeal with butter and onions as a close substitute.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of oil in a blender 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 it well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape while cooking.
- Heat the 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Close the lid, bring to pressure, 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.
- Meanwhile, fry the bacon and sausage in a separate skillet until they are golden brown and crisp.
- Gradually stir the corn flour farofa into the bacon and sausage mixture, tossing well to combine.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it is lightly toasted and hydrated.
- Carefully transfer the chicken to a serving platter over a bed of farofa, garnishing the edges with the fried pork rinds.
Observations
Roasting a whole chicken in a pressure cooker is an ingenious technique for achieving incredibly tender meat and golden skin in a fraction of the usual time. The secret lies in a wine and herb marinade that builds deep flavor, while the pressurized environment ensures the poultry cooks evenly. Served alongside a hearty farofa made with bacon and sausage, this meal is the ultimate comfort food classic.
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