Brazilian recipe
Pressure-Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to make juicy roasted chicken in a pressure cooker, served with a flavorful, moist toasted cassava flour side dish.
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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 farofa
300 ml oil (50 ml for the marinade and 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 cube chicken bouillon
2 teaspoons homemade seasoning paste
1 package ready-to-eat corn farofa
300 ml oil (50 ml for the marinade and 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
Find bacon, sausages, and fresh herbs at local butchers or markets. Corn farofa and specialized seasonings can be found in international grocery sections or Latin specialty stores. If unavailable, plain toasted cassava flour can be used as a substitute for corn farofa.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of oil in a blender until the marinade is smooth.
- Place the chicken in a large lidded container, 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 liquid for the farofa.
- Tie the chicken legs together 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 pot, wait for it to reach 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 well browned.
- 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 slightly dry.
- Carefully remove the chicken from the pot to prevent it from falling apart and arrange it over a bed of farofa on a serving platter, garnishing with the fried pork skins around it.
Observations
Roasting chicken in a pressure cooker is a surprising technique that yields tender, golden meat in a fraction of the time. The secret lies in a marinade of wine and herbs, which ensures depth of flavor, while the pressure cooking method cooks the bird evenly throughout. Accompanied by a rich farofa featuring bacon and sausage, this is a complete and soul-warming meal.
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