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

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