Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare a juicy roasted chicken in a pressure cooker, served with a savory, moist farofa perfect for family meals.
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Ingredients
200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning blend
1 package ready-to-eat corn farofa
300 ml oil (50 ml for the marinade, 250 ml for roasting)
6 fresh fennel sprigs or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
1/2 kg fried pork skin
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning blend
1 package ready-to-eat corn farofa
300 ml oil (50 ml for the marinade, 250 ml for roasting)
6 fresh fennel sprigs or 1/2 package dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
1/2 kg fried pork skin
Where to find ingredients
You can find fresh meat, bacon, and sausages at local butcher shops or supermarket meat counters. Ready-to-eat corn flour (farofa) is available in the ethnic aisle of major supermarkets or specialized international grocery stores; as a substitute, you may toast fine-grind cassava flour with butter and seasonings if the pre-made version is unavailable.
Preparation method
- Blend the wine, chicken bouillon, homemade seasoning, 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, close it, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain it well, and set the liquid aside for the farofa preparation.
- Tie the chicken legs together with kitchen twine to keep the bird's shape during cooking.
- Heat 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Cover the pot, wait for it to reach pressure, reduce the heat, and cook for 15 minutes.
- Turn off the heat and let the pressure 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 prepared 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 is slightly dry.
- Carefully remove the chicken from the pot so it does not fall apart and arrange it over a bed of farofa on a platter, decorating with the fried pork skins around it.
Observations
Roasting chicken in a pressure cooker is a surprising technique for achieving tender, golden-brown meat in a fraction of the time. The secret lies in a wine and herb marinade, which provides deep flavor, while the pressure cooking method ensures the bird cooks evenly throughout. Served alongside a rich, savory farofa made with bacon and sausage, it makes for a complete and comforting meal.
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