Name: Spanish Chicken
Ingredients: 1 chicken; ½ cup rice; ½ can tomatoes; Spanish pepper to taste

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 ↓

Spanish Chicken

Ingredients

1 chicken
½ cup rice
½ can tomatoes
Spanish pepper to taste

Directions

Cut the chicken into pieces as for fricassee.
Boil the chicken until nearly done.
Add the rice, tomatoes, and Spanish pepper to the pot.
Cook until the rice is tender and the chicken is fully cooked.

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.

Chicken + ricetop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Rice + tomatotop 6% of all pairs

Smell alikestrong

Cooked together3,065 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Tomato + peppertop 7% of all pairs

Smell alikemoderate

Cooked together17,923 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Chicken + tomatotop 8% of all pairs

Smell alikemoderate

Cooked together6,031 recipes

Shared aroma: 3-hexenal (apple, fruity).
Rice + peppertop 12% of all pairs

Smell alikemoderate

Cooked together8,379 recipes

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