Brazilian Stuffed Chicken with Bacon Farofa
A whole deboned chicken marinated in fresh orange juice and stuffed with a rich Brazilian farofa made from cornmeal, crispy bacon, vegetables and melted cheese. This crowd-pleasing dish brings bold South American flavors to your table and is perfect for special occasions or Sunday gatherings.
🛒 Ingredients
10 servings
- 1 whole deboned chicken
- 100 ml fresh orange juice
- 1 tablespoon seasoning blend (paprika, garlic powder, cumin)
- Salt to taste
- 200 g smoked bacon, diced
- 1 onion, finely chopped
- 100 g margarine or butter
- 1 bell pepper (any color), diced
- 1 carrot, grated
- 80 g pitted olives, chopped
- 50 g grated cheese (cheddar or mozzarella)
- 250 g fine cornmeal (or polenta)
- 4 stalks of green onion, sliced
- Fresh parsley, chopped
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Directions
- 1
In a large skillet over medium heat, fry the diced bacon until golden and crispy.
- 2
Add the chopped onion and sauté for about 3 minutes until soft and translucent.
- 3
Stir in the margarine and let it melt completely, coating all the ingredients.
- 4
Add the diced bell pepper, grated carrot and chopped olives. Stir well to combine.
- 5
Pour in the cornmeal and grated cheese. Mix vigorously until all ingredients are fully incorporated and the stuffing holds together.
- 6
Remove from heat and fold in the green onion and fresh parsley. Set aside to cool slightly.
- 7
Lay the deboned chicken flat in a baking dish. Rub with orange juice, salt and your seasoning blend.
- 8
Let the chicken marinate for 30 minutes so the flavors develop.
- 9
Spoon the farofa stuffing generously into the chicken, then close it up using kitchen twine or toothpicks.
- 10
Bake at 180 °C (350 °F) for 50 to 60 minutes, basting halfway through with the pan juices, until the skin is deeply golden.
💡 Chef's Tip
Deboning the chicken yourself saves money — ask your butcher to do it if needed. For extra flavor, add a pinch of smoked paprika to the marinade.
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Same category — Poultry
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