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Deviled Chicken

Chicken simmered in a gravy of bouillon, tomato paste, and spices.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Garlic and tomato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 14,076 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Deviled Chicken

Time40 minutes

Ingredients

Directions

Prepare and brown

  1. Mix flour, pepper, garlic, mustard, paprika, and chili powder.

  2. Dip chicken in skillet with melted margarine. Brown slowly.

  3. Reduce heat.

Simmer

  1. Mix bouillon cube, water, another tsp chili powder, and tomato paste.

  2. Add chicken.

  3. Cover and simmer for 40 minutes.

  4. Remove chicken.

Make the gravy

  1. Make gravy: leave all drippings and sauce in the pan.

  2. Add a couple of TBSPs flour and mix with a fork.

  3. Add milk and stir well until desired consistency.

Nutrition, whole recipe (rough)

810Calories
46 gProtein
17 gFat
115 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Waternot 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. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

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

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

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 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

Flour
Thickens the gravy and helps the chicken coating brown and hold together.
Margarine
Fat that carries heat for browning the chicken and adds richness to the drippings.
Tomato paste
Concentrated flavor and body that thickens the simmering sauce and adds acidity.
Sugar
Adds sweetness that balances the acidity of the tomato paste and the heat of the chili.
Chili powder
Provides the main spiced aroma and warm flavor of the sauce.
Chicken
Main protein that browns to build flavor and becomes tender during covered simmering.

The step that matters

Adding flour to the drippings. Flour thickens only when its starch is dispersed evenly in liquid. Added in a clump or left unstirred, it forms lumps that stay raw-tasting, so mix it thoroughly with the drippings before adding milk.

Swap the tomato

How well each one fits the dish's main ingredients (chicken, flour, pepper, garlic, mustard, sugar):

  1. Broccolifits better
  2. Kalefits better
  3. Okrafits better
  4. Tomatothe original

Fit is the average pairing score against chicken, flour, pepper, garlic, mustard, sugar. 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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