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Chicken Adobo

For a variation on this savory Philippine dish, instead of chicken, use 3 lb. beef stew meat or lean pork, cut into 1 1/2-inch chunks.

By williamssonoma · From Open Recipes · 9 ingredients
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Chicken Adobo

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Chicken Adobo

Serves 8.

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 aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Chicken + ricetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together4,769 recipes

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

  3. Garlic + chickentop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Onion + chickentop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + ricetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together10,433 recipes

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

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

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (onion, garlic, chicken, rice, vinegar, sauce, sugar):

  1. Gingerbetter flavor fit
  2. Cuminbetter flavor fit
  3. Capersbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against onion, garlic, chicken, rice, vinegar, sauce, sugar. 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).