Hi, I am Laura. Today, I will show you a way to make smoor [dutch-indonesian spiced chicken and rice] recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Smoor [Dutch-Indonesian Spiced Chicken and Rice] Recipe

Smoor [Dutch-Indonesian Spiced Chicken and Rice] is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have smoor [dutch-indonesian spiced chicken and rice] using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Smoor [Dutch-Indonesian Spiced Chicken and Rice]:

1. Take 1 large yellow onion, diced
2. Get 1/2 stick butter (4 tablespoons)
3. Make ready 8 cloves garlic, minced
4. Take 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. Prepare 2 teaspoons fresh ger, minced
9. Make ready 1 teaspoon ground cloves
10. Take 2 tablespoons Ketjap Manis (Sweet Soy Sauce, ABC brand preferred)
11. Make ready 1/3 cup water
12. Make ready 1/2 tablespoon terasi (shrimp paste) [optional]
13. Get 2 cups uncooked Jasmine rice, cooked according to package directions
14. Take for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional]
15. Take for garnish, Sambal Oelek [optional]
16. Make ready 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 ger 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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