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Acapulco Chicken II

Pressure‑cooked chicken with orange juice, raisins, marmalade, brown sugar, cinnamon, ginger, and coconut served over rice.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Cinnamon and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Acapulco Chicken II

Time10 minutes

Ingredients

Directions

Prepare the sauce

  1. In saucepan, heat orange juice, raisins and marmalade and stir until marmalade melts.

  2. Remove from heat and set aside.

Cook the chicken

  1. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown.

  2. Add the orange juice mixture plus the brown sugar, cinnamon, and ginger.

  3. Close lid and bring to high pressure, then lower heat and cook for 10 minutes.

  4. Remove from heat and release using the natural release.

  5. Open, stir, taste and add salt and pepper to taste.

Thicken and serve

  1. If sauce is too thin, mix a tablespoon of corn starch in a small bowl with water.

  2. Stir until dissolved completely and add to the chicken and sauce in pressure cooker until desired thickness is reached.

  3. To serve, place chicken on a rice bed on dish, then add some of the sauce and sprinkle with flaked coconut.

Nutrition, whole recipe (rough)

960Calories
40 gProtein
45 gFat
103 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Orange1 medium (131g)62
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0

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. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cinnamon + orangetop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Ginger + orangetop 4% of all pairs
    Smell alikestrong
    Cooked together1,833 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Ginger + coconuttop 6% of all pairs
    Smell alikemoderate
    Cooked together1,168 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Chicken breasts
Provide the main protein, which becomes tender during pressure cooking.
Olive oil
Carries heat for browning the chicken chunks and adds richness.
Orange juice
Forms the liquid base of the sauce, adding acidity and fruity sweetness.
Orange marmalade
Adds sweetness and body to the sauce as it melts into the juice.
Brown sugar
Adds sweetness and helps the sauce brown and deepen in flavour.
Raisins
Add concentrated sweetness and chewy texture to the sauce.

The step that matters

Release pressure naturally before opening the lid. Letting pressure drop on its own keeps the liquid from boiling violently and spattering. It also lets the chicken rest so it stays moist and tender.

Swap the raisin

How well each one fits the dish's main ingredients (chicken, olive, sugar, cinnamon, ginger, orange, coconut):

  1. Limefits better
  2. Mangofits better
  3. Lemonfits better
  4. Raisinthe original

Fit is the average pairing score against chicken, olive, sugar, cinnamon, ginger, orange, coconut. 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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