Smoor [Dutch-Indonesian Spiced Chicken and Rice]
Smoor [Dutch-Indonesian Spiced Chicken and Rice]

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, smoor [dutch-indonesian spiced chicken and rice]. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Smoor [Dutch-Indonesian Spiced Chicken and Rice] is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have smoor [dutch-indonesian spiced chicken and rice] using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Smoor [Dutch-Indonesian Spiced Chicken and Rice]:
  1. Make ready 1 large yellow onion, diced
  2. Get 1/2 stick butter (4 tablespoons)
  3. Get 8 cloves garlic, minced
  4. Prepare 2 lbs boneless skinless chicken thighs
  5. Take 1 1/2 teaspoons freshly ground nutmeg
  6. Make ready 1 tablespoon Better Than Buillon (Chicken)
  7. Make ready 1-2 teaspoons sambal (oelek or terasi) [optional]
  8. Get 2 teaspoons fresh ginger, minced
  9. Get 1 teaspoon ground cloves
  10. Make ready 2 tablespoons Ketjap Manis (Sweet Soy Sauce, ABC brand preferred)
  11. Get 1/3 cup water
  12. Take 1/2 tablespoon terasi (shrimp paste) [optional]
  13. Prepare 2 cups uncooked Jasmine rice, cooked according to package directions
  14. Get for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional]
  15. Make ready for garnish, Sambal Oelek [optional]
  16. Get 1 lb broccoli florets, steamed [optional]
Instructions to make Smoor [Dutch-Indonesian Spiced Chicken and Rice]:
  1. Heat butter in a large skillet over medium-low heat until melted. Add onions, garlic, and ginger and cook until softened, about 8-10 minutes.
  2. Bring heat up to medium and nestle each chicken thigh among the onions. Cook for about 3-4 minutes and flip each thigh.
  3. Add the soy sauce, water, Better than Bouillon, terasi, sambal oelek, nutmeg, and cloves. Flip chicken and stir until ingredients are just combined.
  4. Bring to a gentle simmer and cook on low heat for about 50 minutes or until chicken is tender. Flip chicken halfway through.
  5. Serve over a bowl of Jasmine rice with broccoli if using and top with a drizzle of ketjap manis. For an extra kick garnish with sambal oelek.

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