Simple Way to Prepare Gordon Ramsay Smoor [Dutch-Indonesian Spiced Chicken and Rice]

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, smoor [dutch-indonesian spiced chicken and rice]. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To begin with this particular recipe, we have to prepare a few components. You can have smoor [dutch-indonesian spiced chicken and rice] using 16 ingredients and 5 steps. Here is how you can achieve that.

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

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