Oatmeal-Arrozcaldo Overload

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Arrozcaldo Overload

Last Sunday, Mommy is not feeling well. So to keep her warm, I made oatmeal-arrozcaldo overload. Overload because I added more toppings with added twist. Instead of sautéing the chicken before adding rice, I cooked it adobo style first then made into flakes.

Adding oatmeal is already a part of cooking rice porridge at home making it healthier.

Arrozcaldo Overload

OATMEAL-ARROZCALDO OVERLOAD

You will need:

250 grams chicken, cooked adobo style, flaked

2 cups rice, soaked in water for about 30 minutes then drained

1 cup instant oatmeal

1 medium-sized onion, minced

Thumb-size ginger, minced

3-4 clove garlic minced

1 tbsp turmeric powder

1/8 cup kasubha

¼ cup patis

1 tsp ground pepper

1 liter chicken stock

1 liter water

Toppings (optional):

toasted garlic

onion springs

fried tokwa

Instructions:
1. Sauté onion, garlic and ginger.

2. Add turmeric powder and kasubha, ground pepper and patis.

3. Drop rice and pour chicken stock.

4. Cover and wait for the rice to be cooked (just like cooking the usual plain rice).

5. Pour water and let it simmer for about 10 minutes.

6. Add oatmeal and continue simmer until oatmeal cooks.

7. Place in a bowl then top with adobo flakes, toasted garlic, fried tokwa and spring onion.

8. Best serve with calamansi.


Serve hot.  (Optional: You can also add sliced hard boiled eggs as topping.)