Hi, I’m Jane. Today, we’re going to prepare smoor [dutch-indonesian spiced chicken and rice] recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. 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 meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something which I’ve 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 it.

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

1. Take 1 large yellow onion, diced
2. Make ready 1/2 stick butter (4 tablespoons)
3. Make ready 8 cloves garlic, minced
4. Prepare 2 lbs boneless skinless chicken thighs
5. Prepare 1 1/2 teaspoons freshly ground nutmeg
6. Prepare 1 tablespoon Better Than Buillon (Chicken)
7. Take 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. Make ready 1/3 cup water
12. Take 1/2 tablespoon terasi (shrimp paste) [optional]
13. Make ready 2 cups uncooked Jasmine rice, cooked according to package directions
14. Prepare 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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