Skip to main content
Main

Chicken Panada

A chicken puree made by pounding chicken and adding broth, salt, nutmeg, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Chicken Panada

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Panada

Ingredients

Directions

Make the chicken purée

  1. Pound the chicken breast in a mortar to a fine paste.

  2. Gradually add boiling-hot broth until the desired consistency is reached.

  3. Season with a little coarse sea salt.

  4. Place the mixture in a small stewpan over low heat, stirring gently without boiling.

Alternative method

  1. For an alternative method, boil the chicken in a quart of water until nearly cooked, then remove the skin and cut the meat off.

  2. Pound the chicken meat in a mortar with a little of the boiling water, season with salt, nutmeg, and lemon peel.

  3. Boil gently for a few minutes until the desired consistency is achieved.

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.

  1. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

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

  3. Chicken + nutmegtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,659 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chicken breast
Provides the protein that forms the smooth, thick body of the purée.
Broth
Adds moisture and thins the pounded chicken to the desired consistency.

The step that matters

Stirring gently over low heat without boiling. Boiling a smooth chicken purée can cause it to tighten, curdle, or separate. Gentle heat lets the proteins set softly and keeps the texture silky.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Rosemaryfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, lemon. 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.

You might also like

Chicken BrothChicken Broth257 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes