Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare succulent pressure-cooked chicken paired with a moist, flavorful farofa, ideal for a hearty family meal.
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Ingredients
200 g bacon
300 ml dry white wine
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet ready-to-eat corn farofa
300 ml vegetable oil (divided: 50 ml for the marinade, 250 ml for cooking)
6 fresh fennel fronds or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thinly sliced linguiça, diced
500 g fried pork rinds
300 ml dry white wine
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 packet ready-to-eat corn farofa
300 ml vegetable oil (divided: 50 ml for the marinade, 250 ml for cooking)
6 fresh fennel fronds or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thinly sliced linguiça, diced
500 g fried pork rinds
Where to find ingredients
You can find fresh chicken, bacon, and linguiça at local butcher shops or the meat section of major supermarkets. The ready-to-eat corn farofa can be found in the international or specialty food aisle. Pork rinds are often available in the snack section. If linguiça is unavailable, a high-quality smoked sausage is a suitable substitute.
Preparation method
- Blend the wine, bouillon cube, seasoning paste, fennel, and 50 ml of oil in a blender until 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 during cooking.
- Heat the remaining 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 diced linguiça in a separate pan until golden and crispy.
- Gradually stir the corn farofa into the bacon and linguiça mixture.
- Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it slightly dries out.
- Carefully remove the chicken from the pot, place it over a bed of farofa on a serving platter, and garnish with the fried pork rinds.
Observations
Using a pressure cooker to roast a chicken is a surprising technique that results in tender, golden meat in a fraction of the time. The secret lies in a wine and herb marinade, which builds depth of flavor while the pressure ensures the bird cooks evenly. Served alongside a rich, savory farofa made with bacon and linguiça, this makes for a complete and comforting main course.
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