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

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Alright, don’t linger, let’s practice this smoor [dutch-indonesian spiced chicken and rice] menu with 16 elements which are surely easy to have, and we have to process them at the very least through 5 actions. You should devote a while on this, so the resulting food could be perfect.

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