Aji De Gallina I

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. Chicken + garlictop 7% of all pairs
   Smell alikemoderate
   Cooked together10,850 recipes

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

3. Garlic + peppertop 8% of all pairs
   Smell alikemoderate
   Cooked together27,090 recipes

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

4. Chicken + oniontop 8% of all pairs
   Smell alikemoderate
   Cooked together17,814 recipes

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

5. Onion + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together68,474 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Chicken

Provides the main protein and body of the dish once cooked and shredded into the sauce.

Nuts

Add richness and a fatty, toasty body that thickens the sauce.

Bread

Soaks up liquid and helps thicken the sauce into a creamy texture.

Parmesan cheese

Adds savory depth and salty flavor, and helps the sauce turn creamy as it melts.

Evaporated milk

Adds creaminess and moisture to the sauce, mellowing the chili heat.

Chilis

Provide heat and aroma to the sauce.

The step that matters

Swap the nuts

How well each one fits the dish's main ingredients (chicken, garlic, bread, evaporated milk, parmesan cheese, onion, pepper):

1. Beansfits better
2. Peanutfits better
3. Chickpeafits better
4. Nutsthe original

Fit is the average pairing score against chicken, garlic, bread, evaporated milk, parmesan cheese, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.