Healthy Arroz Caldo | Steel Cut Oats Goto | Filipino Cuisine
Arroz Caldo is definitely one of my favorites growing up. Arroz Caldo meaning ‘rice’ and ‘broth’ and was named by the Spaniards during the Spanish colonial period between 1521 to 1898. I love Arroz Caldo, also known as ‘goto’ or ‘lugaw’, the mix of ginger, garlic and onions plus the ‘chicharon’ and the fish sauce – it’s all too good, BUT I often find myself regretting eating this because it’s mostly rice. Rice is 90% carbohydrates, 8% protein and 2% fat. You see my point, right? Now, don’t get me wrong, I do eat rice, pasta, bread and other carbs but I try to eat everything in moderation when I can:) And for those days, I want a little more of what I’m normally used to – it makes me feel better knowing what I’m ‘over’ eating isn’t that bad for me. So here’s my version of Steel Cut Oats Caldo – Healthy Arroz Caldo if I may call it that.
Healthy Arroz Caldo Using 'Steel Cut Oats'.
- 1 Boneless chicken thigh or chicken breast cut into bite-size pieces
- 1 cube Chicken bullion
- 1/2 cup White onion rough chop
- 2-3 cloves Garlic minced
- 1 tbsp Ginger cut into strips
- 1 tsp Saffron
- Olive oil
- Fish sauce
- 1 Thai chili
- Pork rinds garnish, optional
- Green onion garnish, optional
STEP1: STEEL CUT OATS:
- Boil 4 cups of water
- Once water is boiling, add 1 cup of steel cut oats and turn stove over medium heat, uncovered
- Stir occasionally for 20-25 minutes
- Once cooked, set aside
Combine chili, fish sauce, and lime. Set aside.
- Start with evoo (or any oil) in the pot
- Add the garlic, onions and ginger. Sautee until brown.
- Add the sliced chicken and cook until brown.
- Add the chicken cube then add 2-3 cups of water (less water if you want it really thick). Let it boil.
- Once boiling, add the steel cut oats, stir, cover and bring to a boil.
- Serve, add the sauce and garnish to your liking:)