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Brazilian recipe

Pressure-Cooked Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Discover how to achieve succulent, tender chicken using a pressure cooker, served alongside a savory, moist farofa for a perfect family meal.

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

Ingredients

200g bacon
300ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning blend
1 packet corn farofa
300ml oil (50ml for the marinade and 250ml for cooking)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin sausage, cubed
500g fried pork rinds

Where to find ingredients

Find fresh chicken, bacon, and sausages at local butcher shops or supermarket meat counters. Look for dried herbs and corn meal products in the international pantry aisles of major grocers. Fried pork rinds are typically available in the snack or appetizer section.

Preparation method

  1. Blend the wine, bouillon cube, seasoning blend, fennel, and 50ml of oil until smooth to create the marinade.
  2. Place the chicken in a large airtight container, pour the marinade over it, cover, and refrigerate for 24 hours.
  3. The next day, remove the chicken from the marinade, drain it well, and set the remaining liquid aside for the farofa.
  4. Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
  5. Heat the 250ml 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, then 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 the lid.
  8. Meanwhile, fry the bacon and sausage in a separate frying pan until they are nicely browned.
  9. Gradually add the corn farofa to the bacon and sausage mixture, stirring well to combine.
  10. Stir the reserved marinade liquid into the farofa and cook for about 15 minutes until it is slightly dried.
  11. Carefully transfer the chicken to a serving platter, nestling it onto a bed of the prepared farofa, and garnish the edges with the fried pork rinds.

Observations

Pressure-cooking a whole chicken is an ingenious technique that yields moist, golden-brown meat in a fraction of the time. The secret lies in a robust wine and herb marinade that infuses the bird with deep flavor, while the pressurized environment ensures even, thorough cooking. Paired with a hearty farofa loaded with bacon and sausage, this dish delivers a comforting, complete meal that is sure to impress.
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Preparation method

Step-by-step images

Step 1

Blend the wine, bouillon cube, seasoning blend, fennel, and 50ml of oil until smooth to create the marinade.

Blend the wine, bouillon cube, seasoning blend, fennel, and 50ml of oil until smooth to create the marinade.
Step 2

Place the chicken in a large airtight container, pour the marinade over it, cover, and refrigerate for 24 hours.

Place the chicken in a large airtight container, pour the marinade over it, cover, and refrigerate for 24 hours.
Step 3

The next day, remove the chicken from the marinade, drain it well, and set the remaining liquid aside for the farofa.

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

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.

Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
Step 5

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

Heat the 250ml 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, then lower the heat and cook for 15 minutes.

Seal the pressure cooker, wait for it to reach pressure, then 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 the lid.

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

Meanwhile, fry the bacon and sausage in a separate frying pan until they are nicely browned.

Meanwhile, fry the bacon and sausage in a separate frying pan until they are nicely browned.
Step 9

Gradually add the corn farofa to the bacon and sausage mixture, stirring well to combine.

Gradually add the corn farofa to the bacon and sausage mixture, stirring well to combine.
Step 10

Stir the reserved marinade liquid into the farofa and cook for about 15 minutes until it is slightly dried.

Stir the reserved marinade liquid into the farofa and cook for about 15 minutes until it is slightly dried.
Step 11

Carefully transfer the chicken to a serving platter, nestling it onto a bed of the prepared farofa, and garnish the edges with the fried pork rinds.

Carefully transfer the chicken to a serving platter, nestling it onto a bed of the prepared farofa, and garnish the edges with the fried pork rinds.
Final result

Pressure-Cooked Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Pressure-Cooked Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa)

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