Why it works: Rice and chicken 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 ↓
Chicken and Rice
Ingredients
Directions
In a pot, combine the boiled rice, chopped chicken, and chicken broth.
Season with salt and pepper.
Boil for 5 minutes, stirring continuously.
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.
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Rice + chickentop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Rice + peppertop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Chicken + peppertop 16% of all pairsSmell alikemoderateCooked together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Boiled rice
- Forms the bulk of the dish and absorbs flavour from the broth.
- Cold chicken
- Provides the protein and savoury flavour that the dish is built around.
- Chicken broth
- Supplies the liquid that moistens the rice and carries seasoning through the dish.
The step that matters
Boil for 5 minutes, stirring continuously. Constant stirring keeps the rice and chicken from sticking and scorching on the bottom of the pot and helps the mixture heat evenly while the broth is absorbed.
“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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