Smoor Indonesian Chicken and Rice
Transport your taste buds to Indonesia with this comforting and aromatic Smoor Indonesian Chicken and Rice recipe. Featuring tender chicken thighs simmered in a rich, spiced soy-based sauce infused with fragrant lemongrass, nutmeg, and cinnamon, this dish delivers authentic flavors in every bite. Paired with luscious coconut rice that balances the savory notes of the smoor chicken, this one-pot meal is both satisfying and easy to prepare. Garnish with sliced scallions and crispy fried shallots for a delightful crunch that enhances the dish’s depth. Perfect for a cozy dinner or an exotic weeknight treat, this Indonesian classic is a flavorful escape you’ll want to revisit again and again.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass stalk, bruised
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cinnamon
- 3 tablespoons soy sauce
- 3 tablespoons kecap manis (sweet soy sauce)
- 2 cups chicken stock
- 2 leaves bay leaves
- 2 cups white rice
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 stalks scallions, sliced (for garnish)
- 0.25 cup fried shallots (optional, for garnish)
Instructions
Heat the cooking oil in a large, deep skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
Stir in the nutmeg, cinnamon, and bruised lemongrass stalk, cooking for another 30 seconds to release the spices' aroma.
Add the chicken thighs to the pot and cook for 3-4 minutes on each side until lightly browned.
Pour in the soy sauce, kecap manis, and chicken stock. Add the bay leaves, salt, and sugar. Stir well to combine.
Reduce the heat to low, cover the pot, and let the chicken simmer gently for 30-35 minutes, stirring occasionally. The chicken should be tender, and the sauce slightly thickened.
While the chicken is cooking, prepare the rice. Rinse the white rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-18 minutes until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
To serve, spoon the coconut rice onto plates and top with the smoor chicken and its sauce. Garnish with sliced scallions and fried shallots, if using. Enjoy!
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 6674 mg | 290% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 56.5 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3265 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
