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Chicken Granada

A baked chicken and rice dish flavored with paprika, garlic salt, celery salt, parsley, broth, lemon juice, and hot pepper sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Granada

Oven425 °F
Time20 minutes, then 30 minutes covered

Ingredients

Directions

Prepare

  1. Season chicken with paprika, garlic salt and celery salt.

Bake

  1. Bake in a greased shallow 3‑quart baking dish; skin side up, at 425 °F for 20 minutes.

  2. Push chicken to one side.

  3. Add rice, parsley, broth, lemon juice and pepper sauce; stir well.

  4. Arrange chicken pieces on rice.

  5. Cover and bake 30 minutes or until chicken is tender and liquid is absorbed.

Serve

  1. Garnish with olives, if desired.

Nutrition, whole recipe (rough)

400Calories
36 gProtein
5 gFat
52 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Lemonjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

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

What each ingredient does

Frying chicken
Provides the main protein, which becomes tender as it bakes with the broth.
Uncooked rice
Absorbs the hot broth as it cooks, becoming the base that holds the dish together.
Chicken broth
Supplies the cooking liquid that the rice absorbs, adding savory flavor and moisture.
Paprika
Adds color and a mild sweet, earthy flavor to the chicken skin.

The step that matters

Cover and bake until the liquid is absorbed. Covering traps steam so the rice cooks through and the chicken turns tender. Checking that the liquid is fully absorbed prevents soggy or undercooked rice.

Swap the garlic

How well each one fits the dish's main ingredients (chicken, celery, rice, parsley, lemon, pepper, sauce):

  1. Tarragonfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Garlicthe original

Fit is the average pairing score against chicken, celery, rice, parsley, lemon, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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