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Chicken Adobo I

"This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband."

By allrecipes · From Open Recipes · 8 ingredients
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Chicken Adobo I

Why it works: Garlic and chicken are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 10,850 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Chicken Adobo I

4 to 6 servings
Prep15 min
Cook1 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

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. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  3. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Vinegar + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sauce + garlictop 22% of all pairs
    Smell alikelow
    Cooked together5,007 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the clove

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

  1. Tarragonbetter flavor fit
  2. Capersbetter flavor fit
  3. Gingerbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against vinegar, sauce, garlic, chicken. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).