Brazilian recipe
Pressure Cooker Roast 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, perfect for a hearty family feast.
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Ingredients
200 g bacon
300 ml wine of your choice
1 cube chicken bouillon
2 teaspoons homemade seasoning paste
1 package ready-to-eat corn-based farofa
300 ml oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g pre-fried pork rinds
300 ml wine of your choice
1 cube chicken bouillon
2 teaspoons homemade seasoning paste
1 package ready-to-eat corn-based farofa
300 ml oil (50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g pre-fried pork rinds
Where to find ingredients
You can find these ingredients at local supermarkets or butcher shops. Look for fresh poultry and traditional charcuterie in the meat section. For the Brazilian staples like farofa and linguiça, visit specialty food stores or international aisles in larger markets. If you cannot source pre-fried pork rinds, you may substitute with crispy fried chicken skin as an alternative.
Preparation method
- In a blender, combine the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of oil until you have a smooth marinade.
- Place the chicken in a large container with a lid, pour the marinade over it, seal tightly, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and set the remaining liquid aside for the farofa preparation.
- Tie the chicken legs together with kitchen twine to ensure it maintains its shape during the cooking process.
- Heat the 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Secure the lid, wait for the cooker 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 skillet until they are nicely browned.
- Gradually add the store-bought farofa to the bacon and sausage mixture, stirring well to combine.
- Stir the reserved marinade liquid into the farofa and cook for about 15 minutes until it is lightly dried.
- Carefully remove the chicken from the pressure cooker to prevent it from falling apart and serve it over a layer of farofa on a platter, garnished with the fried pork rinds.
Observations
Roasting a whole chicken in a pressure cooker is a brilliant technique to achieve tender, golden-brown meat in record time. The secret lies in a deep wine and herb marinade, ensuring rich flavor profile, while the pressure cooking method ensures the poultry stays juicy and cooks evenly. Served alongside a hearty farofa made with bacon and linguiça, this dish offers a complete and deeply comforting meal.
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