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

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

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

Great recipe for Smoor [Dutch-Indonesian Spiced Chicken and Rice]. A savory Dutch Indonesian recipe passed down through generations. Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Semur is an Indonesian term for type of meat stew that is processed in thick brown gravy. Shallot, garlic, kecap manis (Indonesian sweet soy sauce), nutmeg are the main ingredients.

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