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Galinha À Portuguesa

Galinha à Portuguesa, or Portuguese-style chicken, is a dish of chicken thighs in a mild curry sauce with Chinese influences. Despite the name, it actually hails from Macao.

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Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Galinha À Portuguesa

Serves 4
Prep2 hr
Cook30 min

Ingredients

Directions

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

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

    Shared aroma: linalool (floral, citrus).

  2. Sesame + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together984 recipes

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

  3. Sesame + gingertop 4% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sesame + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

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

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (chicken, sauce, white wine, sesame, olive, garlic, rice):

  1. Cuminabout as good a flavor fit
  2. Corianderabout as good a flavor fit
  3. Thymeabout as good a flavor fit
  4. Gingerthe original

Fit is the average pairing score against chicken, sauce, white wine, sesame, olive, garlic, rice. 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).