The rainy season in my country is here and winter is still ongoing in some parts of the world. For me, a steaming hot bowl of “lugaw” or “arroz caldo” is a great way to warm oneself up.
Arroz Caldo is traditionally made of “Arroz”or Rice, but years ago I discovered along with my sister that you can actually replace sticky rice with oats. It is healthier, has lower calories and is low glycemic. Nothing against rice, but this recipe is a healthy alternative to Filipino rainy day favorite.
Prep time: 10 minutes
Cook time: 15-20 minutes
- 2-3 cups of quick cook oats (if you choose to use steel cut oats it is all right too, boiling time is longer)
- 1/4 kilo of chicken breast and thigh fillet, cubed
- Optional: 1-2 chicken wings
- 1-2 tsp vegetable oil
- 1-2 cups chicken broth
- 1 small white onion, minced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1-2 teaspoons of fish sauce
- The juice of 1-2 calamansi (Philippine limes) to taste
- 1-2 chicken eggs (hard boiled or soft boiled, peeled)
- 1/4 cup minced spring onions
- Garlic chips (optional, for garnish and extra toasty chips. If you don’t have garlic chips, take 1-2 more garlic cloves minced, and cook in hot oil til light brown and set aside)
- Dried onions (optional, for garnish and extra toasty flavor)
- Pepper to taste
- Heat oil in a medium sized pot and saute in onions garlic and ginger til fragrant. It is all right to slightly toast but not burn the garlic.
- Add chicken cubes and optionally, chicken wings, cut into smaller pieces. Sauted until fully cooked, but doesn’t have to be golden brown. Set the bone-in chicken wings aside.
- Add the quick cook oats in and saute for a minute til the oats absorb the spices and the flavor.
- Add the chicken broth in and boil for 5-10 minutes, constantly stirring to avoid burning. If you are using steel cut oats, this will take 20-25 minutes with occasional stirring.
- If it gets too gooey, add a little water. If it is too watery, add a bit more oats.
- Add fish sauce, kalamansi juice and pepper, according to taste. You can also leave out the kalamansi and serve on the side.
- Serve topped hard/soft boiled egg sliced into half, spring onions, garlic chips and dried onions.