Brazilian recipe
Pressure Cooker Roasted Chicken with Crunchy Farofa (Frango assado na pressão com farofa crocante)
Discover how to achieve succulent roast chicken using a pressure cooker, paired with a savory and moist farofa, perfect for a hearty family lunch.
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Ingredients
200 g bacon, diced
300 ml wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 packet ready-to-eat corn 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, diced
500 g pork rinds (torresmo), pre-fried
300 ml wine of your choice
1 chicken stock cube
2 tsp homemade seasoning paste
1 packet ready-to-eat corn 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, diced
500 g pork rinds (torresmo), pre-fried
Where to find ingredients
You can find chicken, bacon, and linguiça (a traditional Brazilian pork sausage) at local butcher shops or supermarket meat counters. For the farofa, check the specialty or imported foods aisle. If unavailable, you can substitute the linguiça with a high-quality spicy chorizo and replace the corn farofa with toasted cassava flour mixed with butter and spices.
Preparation method
- Blend the wine, chicken stock cube, seasoning paste, fennel, and 50 ml of the oil in a blender until you have a smooth 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 it well, and reserve the liquid for the farofa.
- Tie the chicken legs together with kitchen twine to help it maintain its shape during the cooking process.
- Heat the remaining 250 ml of oil in a pressure cooker and carefully brown the chicken on all sides over high heat.
- Secure the lid, bring to 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 the lid.
- Meanwhile, fry the bacon and linguiça in a separate frying pan until golden and crispy.
- Gradually stir the corn farofa into the bacon and linguiça mixture.
- Pour the reserved marinade liquid into the pan with the farofa and cook for about 15 minutes until it dries out slightly.
- Carefully remove the chicken from the cooker to prevent it from falling apart and serve it over a bed of the prepared farofa, garnished with the fried pork rinds.
Observations
Cooking a whole chicken in a pressure cooker is a surprising, time-efficient technique that yields remarkably tender, golden meat. The secret lies in a robust wine and herb marinade, which imparts deep flavor, while the pressure environment ensures the chicken cooks perfectly throughout. Served alongside a rich farofa made with crispy bacon and linguiça, this dish makes for a comforting and complete meal.
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