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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

  1. Cut up the chicken and stew it as usual.

  2. Boil the rice in a separate pot until done.

Combine

  1. Five minutes before the chicken is ready, add the rice to the pot with a generous amount of salt, pepper, and butter.

Plate and serve

  1. Once cooked, remove the chicken and place it on a platter.

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

  3. Arrange the remaining rice around the edge of the platter in large spoonfuls.

  4. 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 flavours the stewing liquid that becomes the gravy.
Rice
Absorbs the cooking liquid and gravy, adding bulk and body to the plate.
Butter
Adds fat and richness, carrying flavour through the rice.

The step that matters

Adding the rice to the chicken pot. Rice that is already cooked only needs a few minutes in the hot gravy to absorb flavour and heat through. Leaving it longer lets the grains soften and turn mushy, while adding it too early over-soaks it, so the five-minute timing matters.

“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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