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Fowls and Tongue with Stewed Rice

A stew of boiled chicken and tongue served over stewed rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fowls and Tongue with Stewed Rice

Ingredients

Directions

Prepare the rice

  1. Boil rice in water for 2 minutes, then strain.

Stew

  1. Place fowls in a kettle and add stock.

  2. Add rice to the kettle and bring to a boil, then simmer gently for 45 minutes.

Finish and serve

  1. Trim tongue and cut into scallops.

  2. Dish the fowls and ensure they are cooked through.

  3. Transfer rice to a smaller pan, season with salt and cayenne, and add tongue scallops.

  4. Serve the fowls with Bechamel sauce and rice arranged around them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + scalloptop 22% of all pairs
    Smell alikemoderate
    Cooked together19 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + scalloptop 26% of all pairs
    Smell alikelow
    Cooked together154 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carolina rice
Forms the bulk of the dish and absorbs stock as it simmers, giving it body.
Fowls
Provide the main cooked meat and flavour as they simmer in the stock.
Stock
Carries flavour into the rice as it cooks and softens the grains.
Tongue
Adds a rich, savoury meat flavour to the finished rice.

The step that matters

Simmering the rice gently for 45 minutes. A hard boil can break up rice grains and leave them mushy or unevenly cooked, while gentle simmering lets the grains absorb liquid evenly and keep their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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