Chicken Ximxim

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. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

2. Parsley + peppertop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

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

3. Garlic + tomatotop 3% of all pairs
   Smell alikemoderate
   Cooked together14,076 recipes

   Shared aroma: furaneol (caramel, strawberry).

4. Parsley + garlictop 4% of all pairs
   Smell alikestrong
   Cooked together9,308 recipes

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

5. Peanut + garlictop 4% of all pairs
   Smell alikestrong
   Cooked together877 recipes

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

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

What each ingredient does

Palm oil

Carries heat through the skillet and adds richness to the stew base.

Chicken meat

Provides the main protein, which firms and turns opaque as it cooks through.

Roasted peanuts

Thicken the sauce and add a nutty flavour and body as they break down.

Coconut milk

Adds fat and creaminess, helping the sauce become smooth and rich.

Dried shrimps

Add concentrated savoury, briny flavour to the stew.

Tomatoes

Contribute acidity and moisture that build the body of the sauce.

The step that matters

Swap the peanut

How well each one fits the dish's main ingredients (shrimp, parsley, onion, pepper, clove, garlic, tomato):

1. Chickpeafits better
2. Beansfits better
3. Black-eyed peafits better
4. Peanutthe original

Fit is the average pairing score against shrimp, parsley, onion, pepper, clove, garlic, tomato. Candidates are from the same food group and used in at least 100 recipes.