Easiest Way to Make Eric Ripert Smoor [Dutch-Indonesian Spiced Chicken and Rice]

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, smoor [dutch-indonesian spiced chicken and rice]. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Smoor [Dutch-Indonesian Spiced Chicken and Rice] is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Smoor [Dutch-Indonesian Spiced Chicken and Rice] is something which I’ve loved my entire life. They are fine and they look fantastic.

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 cook 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. Get 8 cloves garlic, minced
4. Prepare 2 lbs boneless skinless chicken thighs
5. Get 1 1/2 teaspoons freshly ground nutmeg
6. Prepare 1 tablespoon Better Than Buillon (Chicken)
7. Get 1-2 teaspoons sambal (oelek or terasi) [optional]
8. Get 2 teaspoons fresh ginger, minced
9. Get 1 teaspoon ground cloves
10. Make ready 2 tablespoons Ketjap Manis (Sweet Soy Sauce, ABC brand preferred)
11. Prepare 1/3 cup water
12. Make ready 1/2 tablespoon terasi (shrimp paste) [optional]
13. Take 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. Take for garnish, Sambal Oelek [optional]
16. Prepare 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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