Oatmeal Arrozcaldo Overload

Ever tried adding oatmeal to a Filipino food or dish? Our friend Allan of OurFamilyBlogsAbout.info does it everytime he feels like to do so.

The oatmeal-arrozcaldo overload is one of his delicious kitchen creations. He calls it an “overload” because of the toppings he added with added twist. And instead of sautéing the chicken before adding rice (the traditional chicken arroz caldo cooking procedure), he cooked it adobo style! How delicious is that, right?

So if you wanted to try this delicious dish, here’s the recipe.

Ingredients:

* 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

Cooking Procedure:

1). Sauté onion, garlic and ginger.

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

3). Drop rice and pour chicken stock. Cover and wait for the rice to be cooked.

4). Pour water and let it simmer for about 10 minutes.

5). Add oatmeal and continue simmer until oatmeal cooks.

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

Best serve with calamansi. You can also add sliced hard boiled eggs as added topping.

Image and recipe source: OurFamilyBlogsAbout.Info Oatmeal-Arrozcaldo Overload

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