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Green Olive Chicken II

"This is my favorite chicken dish. The green olives in this dish really make the flavors soar!"

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Green Olive Chicken II

Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and 15,539 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Green Olive Chicken II

6 servings
Prep10 min
Cook1 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tomato + olivetop 1% of all pairs
    Aroma overlapmoderate
    Mentioned together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Rice + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Tomato + ricetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

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

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, tomato, pepper, mushroom, parsley, rice, olive):

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, tomato, pepper, mushroom, parsley, rice, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).