Name: Chicken Panada
Ingredients: 1 cup chicken broth; 1 cup bread, torn into pieces; salt to taste; pepper to taste

Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Chicken Panada

Ingredients

1 cup chicken broth
1 cup bread, torn into pieces
salt to taste
pepper to taste

Directions

Heat the chicken broth in a saucepan.
Add the torn bread to the broth.
Simmer until the bread is soft and has absorbed the broth.
Season with salt and pepper to taste.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Chicken + breadtop 14% of all pairs

Smell alikemoderate

Cooked together2,258 recipes

Shared aroma: ethyl caproate (fruity).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
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

Bread: Soaks up the broth and breaks down into a soft, thick, spoonable texture.
Chicken broth: Supplies the liquid and savory flavor that the bread absorbs and softens in.

“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.