SMOOR (INDONESIAN 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. Well, now you can eat this dish which I have transliterated as "Smoor." I have no idea what it means, but I eat it! For some reason my grandmother always served it with bread and butter pickles. 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).
Provided by BatiksWindmillsAndT
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
- Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
- In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
- Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.
INDONESIAN CHICKEN AND RICE
Make and share this Indonesian Chicken and Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 35m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Mix broth, corn syrup and soya sauce.
- Stir fry chicken in hot oil.
- Add onion, red pepper, ginger and crushed red pepper.
- Cook for 30 seconds.
- Stir in curry powder and rice.
- Cook for 2-3 minutes.
- Add liquids.
- Stir in peanuts, scallions and parsley.
- Serve hot!
INDONESIAN COCONUT RICE WITH CHICKEN AND ZUCCHINI
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. 2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute. 3. Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
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