How to Prepare Perfect Smoor [Dutch-Indonesian Spiced Chicken and Rice]

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, smoor [dutch-indonesian spiced chicken and rice]. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Smoor [Dutch-Indonesian Spiced Chicken and Rice] is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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. Get 1 large yellow onion, diced
2. Make ready 1/2 stick butter (4 tablespoons)
3. Prepare 8 cloves garlic, minced
4. Make ready 2 lbs boneless skinless chicken thighs
5. Make ready 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. Make ready 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. Prepare 1/3 cup water
12. Prepare 1/2 tablespoon terasi (shrimp paste) [optional]
13. Make ready 2 cups uncooked Jasmine rice, cooked according to package directions
14. Make ready for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional]
15. Make ready 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 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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