Name: Chicken Panada
Ingredients: 1 chicken; water (from boiling chicken); coarse sea salt; milk

Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Chicken Panada

Ingredients

1 chicken
water (from boiling chicken)
coarse sea salt
milk

Directions

Prepare the chicken

Boil the chicken until about three-quarters cooked.
Remove the skin once cooled.
Cut off the meat and pound it into a paste in a mortar.

Make the panna

Add a little of the boiling water to the paste.
Season with coarse sea salt.
Thicken the mixture by adding milk until it can be easily drunk.

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 + milktop 13% of all pairs

Smell alikemoderate

Cooked together4,389 recipes

Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Chicken: Provides the protein and body that the paste is built from.
Milk: Adds creaminess and moisture, thinning the paste into a drinkable texture.

“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.