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Stuffed Chicken

A boned chicken stuffed with a rice and egg mixture, braised and served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and chicken 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 ↓

Stuffed Chicken

Ingredients

Directions

Prepare the rice

  1. Wash and dry the rice.

  2. Fry the rice in 1½ ounces of butter until lightly browned.

  3. Cover the rice with stock and cook until tender.

  4. Add more stock as needed until nearly dry.

Make the stuffing

  1. Fry the chopped onions in the remaining butter.

  2. Add the cooked rice, diced hard-boiled eggs, and season to taste. Mix well.

  3. Stuff the boned chicken with the rice mixture.

Braise and serve

  1. Braise the chicken gently.

  2. Serve with white sauce poured over it.

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. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Absorbs stock and cooks to a tender, filling base for the stuffing.
Butter
Fat that browns the rice and onions, adding richness and flavour.
Hard-boiled eggs
Add body and a firm, creamy texture to the stuffing.
Onions
Soften and turn sweet when fried, adding savoury depth to the stuffing.
Boned chicken
Forms the outer casing that holds the stuffing and becomes tender when braised.

The step that matters

Braise the chicken gently. Low, gentle heat lets the chicken cook through and become tender without drying out or toughening the meat, and gives the stuffing time to heat through.

Swap the onion

How well each one fits the dish's main ingredients (rice, butter, egg, pepper, chicken, sauce):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against rice, butter, egg, pepper, chicken, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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