Brazilian recipe
Pressure Cooker Roasted Chicken with Crispy Farofa (Frango assado na pressão com farofa crocante)
Discover how to prepare tender pressure cooker roasted chicken, paired with a savory and moist farofa that makes for a perfect weekend family meal.
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Ingredients
200 g bacon, diced
300 ml wine of your choice
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 packet ready-to-eat corn-based farofa
300 ml vegetable oil (50 ml for the marinade and 250 ml for cooking)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g crispy fried pork skin (torresmo)
300 ml wine of your choice
1 cube chicken bouillon
2 tsp homemade seasoning paste
1 packet ready-to-eat corn-based farofa
300 ml vegetable oil (50 ml for the marinade and 250 ml for cooking)
6 fresh fennel sprigs or 1/2 packet dried fennel
1 whole chicken (approx. 2 kg), giblets removed
200 g thin linguiça sausage, diced
500 g crispy fried pork skin (torresmo)
Where to find ingredients
You can find chicken, bacon, and sausages at local butcher shops or supermarket meat counters. The corn-based farofa is a unique Brazilian product and should be sourced from international specialty food shops. As a substitute for farofa, you may use toasted cassava flour (manioc flour) seasoned with butter and onions, though the texture and flavor will differ from the traditional product.
Preparation method
- Blend the wine, chicken bouillon, seasoning paste, fennel, and 50 ml of the oil until 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 it well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape during cooking.
- Heat the remaining 250 ml of oil in a pressure cooker and brown the chicken carefully on all sides over high heat.
- Seal the pressure cooker, wait for it to reach pressure, reduce the heat to low, 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 linguiça in a separate skillet until they are golden and crispy.
- Gradually stir the corn-based farofa into the bacon and sausage mixture.
- Add the reserved marinade liquid to the farofa and cook for about 15 minutes until slightly dry.
- Carefully remove the chicken from the pressure cooker and serve it on a bed of farofa, garnished with the crispy pork skin.
Observations
Roasted chicken in a pressure cooker is a surprisingly effective technique for achieving succulent, golden meat in a fraction of the time. The secret lies in a wine and herb marinade that imparts deep flavor, while the pressurized environment ensures the chicken cooks uniformly. Served with a rich farofa made from bacon and linguiça, this is a hearty and comforting dish.
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