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Brazilian recipe

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

Discover how to make a succulent pressure-cooked roasted chicken, paired with a rich and savory toasted cassava flour mix, perfect for a family lunch.

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

Ingredients

200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning blend
1 pack ready-made corn-based farofa
300 ml oil, split into 50 ml for the marinade and 250 ml for roasting
6 sprigs of fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, cubed
1/2 kg fried pork skin

Where to find ingredients

Find basic ingredients at local supermarkets. Calabresa sausage can be found in international specialty shops or substituted with a smoked chorizo. For farofa, use toasted cassava flour or corn flour as a substitute if the pre-mixed version is unavailable.

Preparation method

  1. Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml 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 well, and set the liquid aside for the farofa preparation
  4. Tie the chicken legs with kitchen twine to maintain its shape during cooking
  5. Heat the 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat
  6. Seal the pressure cooker, wait for it to reach pressure, 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
  8. Meanwhile, fry the bacon and sausage in a separate frying pan until golden brown
  9. Gradually add the ready-made farofa to the bacon and sausage mixture, stirring well
  10. Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly
  11. Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork skins around it

Observations

Roasting chicken in a pressure cooker is a surprising technique to achieve incredibly tender, golden meat in a fraction of the time. The secret lies in a wine and herb marinade, which ensures depth of flavor, while the pressure cooking method ensures the chicken is cooked evenly. Paired with a rich farofa featuring bacon and sausage, this is a complete and soul-warming 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 in a blender until you have a smooth marinade

Blend the wine, chicken bouillon, seasoning, fennel, and 50 ml 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 well, and set the liquid aside for the farofa preparation

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

Tie the chicken legs with kitchen twine to maintain its shape during cooking

Tie the chicken legs with kitchen twine to maintain its shape during cooking
Step 5

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

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

Seal the pressure cooker, wait for it to reach pressure, lower the heat, and cook for 15 minutes

Seal the pressure cooker, wait for it to reach pressure, 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

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

Meanwhile, fry the bacon and sausage in a separate frying pan until golden brown

Meanwhile, fry the bacon and sausage in a separate frying pan until golden brown
Step 9

Gradually add the ready-made farofa to the bacon and sausage mixture, stirring well

Gradually add the ready-made farofa to the bacon and sausage mixture, stirring well
Step 10

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly
Step 11

Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork skins around it

Carefully remove the chicken from the pot so it does not fall apart and serve it over a bed of farofa, garnishing with the fried pork skins around it
Final result

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

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

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