Heart Healthy Steal Cut Oats Arroz Caldo Recipe
A little break from the norm. This Arroz Caldo is made with Steal Cut Oats and topped with veggies, popcorn chicken and the perfect jammy egg.
Servings: 8 Bowls
Ingredients
- ¼ Cup Olive Oil
- 1 Inch Fresh Ginger Grated
- ½ Cup Onions Diced
- 4 Cloves Garlic Diced
- 1 Cup Steal Cut Oats
- 2 Pounds Boneless Chicken Thighs
- 4 Cups Chicken Bone Broth (Optional)
- 4 Cups Water (Double if not using bone broth)
- 8 Eggs
- 4 Cups Wilted Spinach
- 1 Cup Roasted Vegetable (anything left over is good)
- 8 Wedges Lemon
- ½ Cup Pickled Beets
- ¼ Cup Chives Chopped
- ¼ Cup Coconut Aminos
- Salt and Pepper
Instructions
- In a very large pot or dutch oven heat up the olive oil on medium to high heat. Add in the ginger and onions and cook until the onions are translucent. About 5 minutes. Add in both the oats and the garlic. Cook for 5-7 minutes until the oats start to smell a little toasty.
- Add in the chicken thighs and sear on both sides. Add in the bone broth (if using) and the water. Bring up to a running boil (about 5 minutes) then take the temperature down to medium and leave to simmer for 20 minutes.
- Turn off the heat and take out the chicken thighs and dry on a paper towel. Cut into half inch cubes and season with salt and pepper. Put into the airfryer at 350 degrees for 15 minutes until super brown and crispy. Take out and put on a small platter.
- While the chicken is cooking make the jammy eggs. Get sauce pan of water into a running boil then turn down the heat down just a touch. Make sure you drop in the eggs slowly one by one. I like to use a slotted spoon to bring it all the way to the water and then doing a slow pull away. You leave it to cook for 7 minutes then transfer the eggs into a bowl of ice water to stop cooking. Peel the eggs, but don't cut until you serve the Arroz Caldo.
- To serve spoon the steal cut oat porridge into a bowl, top with the spinach, pickled beets, roasted vegetables, popcorn chicken. Now you can cut the jammy egg in half and place in the porridge. Garnish with chives and season with lemon, black pepper and coconut aminos to taste.
Notes
Using bone broth is totally optional, but recommended as we are not using any bones in this recipe. Normal chicken broth can be used or just straight up water.
Notice that I didn't season the soup, as each person can do it to taste when you sit down to eat. Everyone has a preference so it's good to just let them season it.