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Cuban Chicken

You can substitute 3 lb. boneless pork shoulder, cut into 2-inch chunks, for the chicken. The cooking time should be increased to 3 to 4 hours at the high-heat setting or 6 to 8 hours at the low-heat setting.

By williamssonoma · From Open Recipes · 11 ingredients
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Cuban Chicken

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cuban Chicken

Serves 6.

Ingredients

Directions

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

By williamssonoma. Recipe from Open Recipes.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Orange + limetop 4% of all pairs
    Smell alikestrong
    Cooked together937 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (chicken, pepper, olive, garlic, clove, lime, onion):

  1. Avocadobetter flavor fit
  2. Lemonbetter flavor fit
  3. Mangobetter flavor fit
  4. Orangethe original

Fit is the average pairing score against chicken, pepper, olive, garlic, clove, lime, onion. 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).