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 ↓
Broiled Chicken Green Peppers Stuffed with Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the broiler.
Clean the chicken and season with salt and pepper.
Cut the tops off the green peppers and remove the seeds.
Mix the cooked rice with salt and pepper.
Stuff the green peppers with the rice mixture.
Broil and serve
Place the stuffed peppers in a baking dish with the chicken.
Dot the chicken with butter and broil until cooked through, about 30-40 minutes.
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.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Pepper + ricetop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Chicken + buttertop 15% of all pairsSmell alikemoderateCooked together13,902 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Rice + buttertop 16% of all pairsSmell alikemoderateCooked together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Chicken + peppertop 16% of all pairsSmell alikemoderateCooked 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
- Whole chicken
- Provides the main protein, which cooks through under the broiler's direct heat.
- Green peppers
- Hold the rice filling and soften slightly as they cook, adding structure and a vegetal flavor.
- Cooked rice
- Forms the filling, adding bulk and absorbing juices from the peppers.
- Butter
- Adds fat that promotes browning and carries flavor across the chicken's surface.
The step that matters
Broil until cooked through. Broiling cooks from intense top heat, so the chicken can brown outside before the center is done. Check the thickest parts with a thermometer rather than relying on color or the time range alone.
“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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