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

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Smoor [Dutch-Indonesian Spiced Chicken and Rice] cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Smoor [Dutch-Indonesian Spiced Chicken and Rice] dishes which you make.

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Ingredients requirements for Smoor [Dutch-Indonesian Spiced Chicken and Rice]:
  1. Need 1 of large yellow onion, diced
  2. Provide 1/2 stick of butter (4 tablespoons)
  3. Give 8 cloves - garlic, minced
  4. Get 2 lbs for boneless skinless chicken thighs
  5. Make ready 1 1/2 teaspoons for freshly ground nutmeg
  6. Need 1 tablespoon of Better Than Buillon (Chicken)
  7. Prepare 1-2 teaspoons - sambal (oelek or terasi) [optional]
  8. Require 2 teaspoons of fresh ginger, minced
  9. Require 1 teaspoon - ground cloves
  10. Need 2 tablespoons for Ketjap Manis (Sweet Soy Sauce, ABC brand preferred)
  11. Prepare 1/3 cup - water
  12. Prepare 1/2 tablespoon - terasi (shrimp paste) [optional]
  13. Require 2 cups for uncooked Jasmine rice, cooked according to package directions
  14. Get - for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional]
  15. Give for for garnish, Sambal Oelek [optional]
  16. Get 1 lb broccoli florets, steamed [optional]
Smoor [Dutch-Indonesian Spiced Chicken and Rice] making process:
  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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