Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to make a succulent roasted chicken in the pressure cooker, paired with a savory, moist farofa perfect for family meals.
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Ingredients
200 g bacon
300 ml wine of your choice
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 package ready-to-eat corn farofa
300 ml oil (divided: 50 ml for the marinade and 250 ml for roasting)
6 fresh sprigs of fennel or 1/2 package of dried fennel
1 whole chicken (approximately 2 kg), giblets removed
200 g thin sausage, diced
500 g pre-fried pork rinds
300 ml wine of your choice
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 package ready-to-eat corn farofa
300 ml oil (divided: 50 ml for the marinade and 250 ml for roasting)
6 fresh sprigs of fennel or 1/2 package of dried fennel
1 whole chicken (approximately 2 kg), giblets removed
200 g thin sausage, diced
500 g pre-fried pork rinds
Where to find ingredients
Find standard grocery items at local supermarkets or butcher shops. If unavailable, use breadcrumbs as a substitute for farofa (though the texture will differ), and substitute fennel with aniseed or additional fresh herbs of your choice.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of the oil in a blender until you have a smooth marinade.
- Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and reserve the remaining liquid for the farofa.
- Tie the chicken legs with kitchen twine to maintain its shape during cooking.
- Heat the 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 full pressure, 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 sausage in a separate skillet until they are golden brown.
- Gradually add the ready-to-eat farofa to the bacon and sausage mixture, stirring well.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it dries out slightly.
- Carefully remove the chicken from the pot so it does not fall apart and place it over a bed of farofa on a platter, decorating with the fried pork rinds around the edges.
Observations
Roasting a whole chicken in a pressure cooker is a surprising technique to achieve tender, golden meat in a fraction of the time. The secret lies in a marinade of wine and aromatic herbs, which ensures depth of flavor while the pressure cooking process ensures the chicken remains uniform and juicy throughout. Served alongside a rich farofa made with bacon and sausage, this meal is a complete and comforting dish.
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