Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Learn how to make a succulent roasted chicken in a pressure cooker, paired with a savory, moist farofa perfect for family meals.
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Ingredients
200 g of bacon
300 ml of wine of your choice
1 cube of chicken bouillon
2 teaspoons of homemade seasoning blend
1 package of corn flour farofa mix
300 ml of oil, divided into 50 ml for the marinade and 250 ml for cooking
6 fresh sprigs of fennel or 1/2 package of dried fennel
1 whole chicken, approximately 2 kg, giblets removed
200 g of thin sausage, diced
1/2 kg of fried pork rinds
300 ml of wine of your choice
1 cube of chicken bouillon
2 teaspoons of homemade seasoning blend
1 package of corn flour farofa mix
300 ml of oil, divided into 50 ml for the marinade and 250 ml for cooking
6 fresh sprigs of fennel or 1/2 package of dried fennel
1 whole chicken, approximately 2 kg, giblets removed
200 g of thin sausage, diced
1/2 kg of fried pork rinds
Where to find ingredients
Bacon, sausage, and chicken can be found at local butchers or supermarkets. For specific items like the corn flour farofa mix (substitute with toasted cassava flour if unavailable) or pork rinds, look for international aisles or specialized Latin grocery stores.
Preparation method
- Blend the wine, chicken bouillon, seasoning blend, fennel, and 50 ml of oil in a blender until you obtain a homogeneous marinade.
- Place the chicken in a large lidded container, pour the marinade over it, seal it, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and set the liquid aside for the farofa preparation.
- Tie the chicken legs together with kitchen twine to maintain its shape during cooking.
- Heat the remaining 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Close the lid, wait for the pressure to build, 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 well browned.
- Gradually add the farofa mix to the bacon and sausage mixture, stirring well.
- Stir in the reserved marinade liquid and cook for about 15 minutes until it dries out slightly.
- Carefully remove the chicken from the cooker so it doesn't fall apart and place it over a bed of farofa on a platter, garnishing with the fried pork rinds around it.
Observations
Roasting a chicken in a pressure cooker is a surprising technique that results in 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 bird is cooked evenly. Served alongside a rich farofa made with bacon and sausage, this makes for a complete and comforting meal.
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