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A chicken soup with rice and diced squash, served with hot tapioca pudding dessert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Dinner

Ingredients

Directions

Make the soup

  1. Bring chicken broth to a boil in a pot.

  2. Add the whole chicken and cook until tender.

  3. Remove the chicken from the broth.

  4. Add rice to the broth and cook until the rice is done.

Prepare the squash

  1. Steam the diced squash in a separate pot until tender.

Serve

  1. Serve the chicken with rice and squash on the side.

  2. Serve hot tapioca pudding with sauce.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Chicken broth
Provides the liquid base that cooks the chicken and rice and carries the flavour of the soup.
Whole chicken
Supplies the main protein and flavour that the broth picks up as it cooks.
Rice
Absorbs liquid as it cooks, softening and adding body to the soup.
Squash
Turns soft and tender when steamed, adding mild sweetness and a soft texture.

“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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