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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, smoor [dutch-indonesian spiced chicken and rice]. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Smoor [Dutch-Indonesian Spiced Chicken and Rice] is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something that I have loved my whole life.

To begin with this particular recipe, we have to 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. Prepare 1 large yellow onion, diced
  2. Take 1/2 stick butter (4 tablespoons)
  3. Take 8 cloves garlic, minced
  4. Prepare 2 lbs boneless skinless chicken thighs
  5. Take 1 1/2 teaspoons freshly ground nutmeg
  6. Get 1 tablespoon Better Than Buillon (Chicken)
  7. Get 1-2 teaspoons sambal (oelek or terasi) [optional]
  8. Take 2 teaspoons fresh ginger, minced
  9. Make ready 1 teaspoon ground cloves
  10. Make ready 2 tablespoons Ketjap Manis (Sweet Soy Sauce, ABC brand preferred)
  11. Make ready 1/3 cup water
  12. Prepare 1/2 tablespoon terasi (shrimp paste) [optional]
  13. Prepare 2 cups uncooked Jasmine rice, cooked according to package directions
  14. Prepare for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional]
  15. Take for garnish, Sambal Oelek [optional]
  16. Prepare 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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