Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)
Discover how to make a succulent roasted chicken in a pressure cooker, served with a savory, moist farofa perfect for family meals.
0.0 / 5 by 0 Reviews
Ingredients
200 g bacon
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 pack ready-to-eat corn farofa
300 ml oil (split into 50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g pre-fried pork rinds
300 ml wine of your choice
1 chicken bouillon cube
2 tsp homemade seasoning paste
1 pack ready-to-eat corn farofa
300 ml oil (split into 50 ml for the marinade and 250 ml for roasting)
6 sprigs fresh fennel or 1/2 pack dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin sausage, diced
500 g pre-fried pork rinds
Where to find ingredients
Ingredients like bacon, sausage (linguiça), and pork rinds can be found at local butcher shops or supermarkets. Corn-based farofa is a specialized product found in Latin American specialty stores. As a substitute for linguiça, you may use any smoked dry-cured pork sausage available.
Preparation method
- Blend the wine, bouillon cube, seasoning paste, 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, cover, and refrigerate for 24 hours.
- The next day, remove the chicken from the marinade, drain well, and set the liquid aside 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.
- Close the lid, 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 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 slightly.
- Carefully remove the chicken from the pot so it does not fall apart and arrange it on a bed of farofa on a platter, decorating with the fried pork rinds around the edges.
Observations
Roasting chicken in a pressure cooker is a surprising technique that achieves 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 ensures the chicken remains juicy throughout. Served alongside a rich farofa made with bacon and sausage, this is a complete and comforting dish.
Ratings and comments