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Stewed Chicken with Rice

A stew of chicken and rice seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Stewed Chicken with Rice

Ingredients

Directions

Prepare the chicken

  1. Cut up the chicken.

  2. Stew the chicken as usual.

Cook the rice

  1. Boil the rice in water until fully cooked.

  2. Add the rice with a generous amount of salt, pepper, and butter five minutes before the chicken is done.

Plate and serve

  1. Remove the chicken from the pot.

  2. Place the chicken on a platter.

  3. Pour the rice and gravy through a small sieve to thicken the gravy.

  4. Spoon the remaining rice around the edge of the platter.

  5. Serve the gravy separately in a gravy boat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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 flavour, and releases juices that make the stewing liquid into gravy.
Rice
Absorbs the cooking liquid and forms the starchy side dish that soaks up the gravy.
Butter
Adds richness and fat to the rice, improving flavour and mouthfeel.

The step that matters

Add the rice five minutes before the chicken is done. Rice cooks quickly, so adding it too early can turn it mushy, while adding it too late leaves it undercooked and not properly seasoned by the cooking liquid.

“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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