Smoor [Dutch-Indonesian Spiced Chicken and Rice]. My grandmother (see profile) was born in Indonesia and we grew up on recipes that we thought noone else in America ate at their dinner table. As kids we poured a little pickle juice on top of the smoor, but this is probably just a family quirk. We also eat this with kroepoek (fried pulverized prawn chips).
I've mentioned before in my other post that my grandma cooked lots of Dutch-Indonesian food. Semur ayam kecap was one of the. For centuries, Indonesia has attracted world traders for its natural resources. You can have Smoor [Dutch-Indonesian Spiced Chicken and Rice] using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients of Smoor [Dutch-Indonesian Spiced Chicken and Rice]
- You need 1 of large yellow onion, diced.
- It’s 1/2 stick of butter (4 tablespoons).
- Prepare 8 cloves of garlic, minced.
- Prepare 2 lbs of boneless skinless chicken thighs.
- You need 1 1/2 teaspoons of freshly ground nutmeg.
- It’s 1 tablespoon of Better Than Buillon (Chicken).
- It’s 1-2 teaspoons of sambal (oelek or terasi) [optional].
- Prepare 2 teaspoons of fresh ginger, minced.
- Prepare 1 teaspoon of ground cloves.
- Prepare 2 tablespoons of Ketjap Manis (Sweet Soy Sauce, ABC brand preferred).
- You need 1/3 cup of water.
- Prepare 1/2 tablespoon of terasi (shrimp paste) [optional].
- It’s 2 cups of uncooked Jasmine rice, cooked according to package directions.
- It’s of for garnish, Ketjap Manis (Sweet Soy Sauce, ABC brand preferred) [optional].
- You need of for garnish, Sambal Oelek [optional].
- You need 1 lb of broccoli florets, steamed [optional].
Perfect meal when served with white rice and a salad. As per the chef, for best flavor always use chicken with bone. Mix in the chicken broth, water and bay leaf. A savory Dutch Indonesian recipe passed down through generations.
Smoor [Dutch-Indonesian Spiced Chicken and Rice] instructions
- 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.
- Bring heat up to medium and nestle each chicken thigh among the onions. Cook for about 3-4 minutes and flip each thigh.
- Add the soy sauce, water, Better than Bouillon, terasi, sambal oelek, nutmeg, and cloves. Flip chicken and stir until ingredients are just combined.
- Bring to a gentle simmer and cook on low heat for about 50 minutes or until chicken is tender. Flip chicken halfway through.
- 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.
In this Indonesian version of chicken and rice, coconut milk is spiced with cumin and coriander and sauces the whole dish. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Nasi Goreng is a fragrantly spiced Indonesian fried rice recipe that is much easier to make at home than you think! Take a look at our Indonesian coconut chicken and rice. People often ask me You will absolutely love rice flavoured with warm aromatic spices like turmeric and coriander that is.