Why it works: Chicken and rice match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 4,569 recipes mention both. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
A classic Spanish dish of boned chicken with saffron that deserves a much wider audience than it currently has.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Chicken + ricetop 2% of all pairsAroma overlapstrongMentioned together4,569 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Saffron + cardamomtop 1% of all pairsAroma overlapstrongMentioned together342 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Rice + saffrontop 2% of all pairsAroma overlapstrongMentioned together628 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + white winetop 3% of all pairsAroma overlapstrongMentioned together5,039 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Rice + cardamomtop 4% of all pairsAroma overlapstrongMentioned together548 recipes
Shared aroma: 2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the cardamom
How well each one fits the dish's main ingredients (chicken, liver, butter, rice, white wine, vermouth, saffron):
- Thymebetter flavor fit
- Parsleybetter flavor fit
- Garlicbetter flavor fit
- Cardamomthe original
Fit is the average pairing score against chicken, liver, butter, rice, white wine, vermouth, saffron. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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