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Brazilian recipe

Pressure Cooker Roast Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Discover how to prepare juicy roast chicken in a pressure cooker, served with a flavourful, savoury farofa for the perfect family meal.

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40 min preparation 35 min cooking 8 portions 163 product views
Pressure Cooker Roast Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Ingredients

200g bacon
300ml wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 packet corn-based farofa
300ml cooking oil (50ml for marinade, 250ml for roasting)
6 sprigs fresh fennel or 1/2 packet dried fennel
1 whole chicken (approx. 2kg), giblets removed
200g thin sausage, diced
500g pork crackling, pre-fried

Where to find ingredients

Bacon, sausages, and fresh herbs can be found at local butchers or the chilled section of major supermarkets like Woolworths or Pick n Pay. Corn-based farofa (farinha de mandioca temperada) is typically found in the specialty 'international foods' or 'world aisles' of larger retailers. If unavailable, plain toasted cassava flour or coarse maize meal can be used as a substitute, though texture will vary.

Preparation method

  1. Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of oil in a blender until you have a smooth marinade.
  2. Place the chicken in a large, lidded container, pour the marinade over it, cover, and refrigerate for 24 hours.
  3. The next day, remove the chicken from the marinade, drain well, and set the remaining liquid aside for the farofa.
  4. Tie the chicken legs together with kitchen twine to ensure it maintains its shape during cooking.
  5. Heat the 250ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
  6. Seal the lid, wait for full pressure, then reduce 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.
  8. While the chicken rests, fry the bacon and sausage in a separate frying pan until golden and crispy.
  9. Gradually add the corn farofa to the bacon and sausage mixture, stirring thoroughly.
  10. Pour the reserved marinade liquid into the farofa and cook for about 15 minutes until it is lightly dried.
  11. Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa in a serving dish, and garnish with the crispy pork crackling.

Observations

Cooking a whole chicken in a pressure cooker is a surprisingly effective way to achieve tender, golden-brown meat in a fraction of the usual time. The key is a fragrant marinade of wine and herbs, which ensures a deep flavour profile, while the pressure cooking environment guarantees even moisture. Served alongside a rich, hearty farofa made with crispy bacon and sausage, this is a comforting and complete dish ideal for a weekend gathering.
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Preparation method

Step-by-step images

Step 1

Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of oil in a blender until you have a smooth marinade.

Blend the wine, chicken stock cube, seasoning paste, fennel, and 50ml of oil in a blender until you have a smooth marinade.
Step 2

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

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

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

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

Tie the chicken legs together with kitchen twine to ensure it maintains its shape during cooking.

Tie the chicken legs together with kitchen twine to ensure it maintains its shape during cooking.
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 lid, wait for full pressure, then reduce the heat and cook for 15 minutes.

Seal the lid, wait for full pressure, then reduce 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.

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

While the chicken rests, fry the bacon and sausage in a separate frying pan until golden and crispy.

While the chicken rests, fry the bacon and sausage in a separate frying pan until golden and crispy.
Step 9

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

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

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

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

Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa in a serving dish, and garnish with the crispy pork crackling.

Carefully remove the chicken from the pot so it does not fall apart, place it on a bed of farofa in a serving dish, and garnish with the crispy pork crackling.
Final result

Pressure Cooker Roast Chicken with Crispy Farofa (Frango assado na pressão com farofa)

Pressure Cooker Roast Chicken with Crispy Farofa (Frango assado na pressão com farofa)

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