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Brazilian recipe

Pressure Cooker Roasted Chicken with Crispy Farofa

Learn how to make a juicy roasted chicken in a pressure cooker, served with a moist and flavorful farofa, perfect for a family meal.

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40 min preparation 35 min cooking 8 portions 148 product views
Pressure Cooker Roasted Chicken with Crispy Farofa

Ingredients

8 oz bacon, diced
1 1/4 cups white wine
1 chicken bouillon cube
2 teaspoons homemade seasoning blend
1 (10.5 oz) package corn farofa mix
1 cup vegetable oil, divided (3 tablespoons for marinade, 1 cup for roasting)
6 sprigs fresh fennel or 1/2 package dried fennel
1 (4.4 lb) whole chicken, giblets removed
7 oz cooking sausage (like linguiça fina), diced
2 cups pre-fried pork rinds

Where to find ingredients

Bacon, chicken, sausage, and pork rinds can be found at most supermarkets. Farofa mix is available in the international foods aisle of larger grocery stores or specialty Latin American markets. Fresh or dried fennel can be found in the produce section or spice aisle.

Preparation method

  1. In a blender, combine the wine, chicken bouillon, seasoning blend, fennel, and 3 tablespoons of oil until a smooth marinade forms
  2. Place the chicken in a large container with a lid, pour the marinade over it, cover, and refrigerate for 24 hours
  3. The next day, remove the chicken from the marinade, drain well, and reserve the liquid for the farofa
  4. Tie the chicken legs together with kitchen twine to maintain shape during cooking
  5. Heat 1 cup of oil in a pressure cooker and carefully brown the chicken on all sides over high heat
  6. Cover the pressure cooker, wait for it to reach pressure, 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. Meanwhile, fry the bacon and sausage in a separate skillet until well browned
  9. Gradually add the farofa mix to the bacon and sausage mixture, stirring well
  10. Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it slightly dries out
  11. Carefully remove the chicken from the pressure cooker, taking care not to let it fall apart, and arrange it over a bed of farofa in a serving dish, garnishing around the edges with the fried pork rinds

Observations

Pressure cooker roasted chicken is a surprising technique to achieve tender, golden meat in a short amount of time. The secret lies in the wine and herb marinade, which ensures deep flavor, while the pressure cooking method cooks the chicken evenly. Accompanied by a rich farofa with bacon and sausage, it's a complete and comforting dish.
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Preparation method

Step-by-step images

Step 1

In a blender, combine the wine, chicken bouillon, seasoning blend, fennel, and 3 tablespoons of oil until a smooth marinade forms

In a blender, combine the wine, chicken bouillon, seasoning blend, fennel, and 3 tablespoons of oil until a smooth marinade forms
Step 2

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

Place the chicken in a large container with a lid, 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 reserve the liquid for the farofa

The next day, remove the chicken from the marinade, drain well, and reserve the liquid for the farofa
Step 4

Tie the chicken legs together with kitchen twine to maintain shape during cooking

Tie the chicken legs together with kitchen twine to maintain shape during cooking
Step 5

Heat 1 cup of oil in a pressure cooker and carefully brown the chicken on all sides over high heat

Heat 1 cup of oil in a pressure cooker and carefully brown the chicken on all sides over high heat
Step 6

Cover the pressure cooker, wait for it to reach pressure, reduce the heat, and cook for 15 minutes

Cover the pressure cooker, wait for it to reach pressure, 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

Meanwhile, fry the bacon and sausage in a separate skillet until well browned

Meanwhile, fry the bacon and sausage in a separate skillet until well browned
Step 9

Gradually add the farofa mix to the bacon and sausage mixture, stirring well

Gradually add the farofa mix to the bacon and sausage mixture, stirring well
Step 10

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it slightly dries out

Add the reserved marinade liquid to the farofa and cook for about 15 minutes until it slightly dries out
Step 11

Carefully remove the chicken from the pressure cooker, taking care not to let it fall apart, and arrange it over a bed of farofa in a serving dish, garnishing around the edges with the fried pork rinds

Carefully remove the chicken from the pressure cooker, taking care not to let it fall apart, and arrange it over a bed of farofa in a serving dish, garnishing around the edges with the fried pork rinds
Final result

Pressure Cooker Roasted Chicken with Crispy Farofa

Pressure Cooker Roasted Chicken with Crispy Farofa

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