Oatmeal Arroz Caldo Recipe

INGREDIENTS

1 whole chicken, quartered (your choice if you want to take the skin off)
1 head of garlic, crushed
2 red onions, finely diced
2 thumb sized pieces of ginger, julienned
chopped green onions for garnish
1/4 teaspon of turmeric (for color)
1 teaspoon of kasubha (petals of saffron)
2 teaspoons chicken powder
salt
white pepper
sesame oil
3 cups of rolled oats (I just prefer them)
2 liters of water

INSTRUCTIONS

1. Sauté ginger and onion, add garlic after onions are sweated
2. Add chicken to sautéed ginger, onion, and garlic, stir till all chicken parts get coated in the sauté and chicken begins to cook
3. Pour water on the chicken, add salt, bring it to a boil and then simmer until chicken meat falls off the bone
4. Take out the chicken parts, strip the meat from the bone, and roughly chop the meat or pull the meat apart (your choice). 
5. You can choose to strain the broth to eliminate all the ginger strips, onion, and garlic bits.
6. Bring the broth back to a simmer, add chicken bits, rolled oats, add kasubha, and add turmeric
7. Once the oats have cooked and the mix attains a slurry consistency, you can add salt and pepper to taste.
8. Sprinkle with chopped green onions and put a few drops of sesame oil. You can add either a poached egg or a hardboiled egg.

Additional spices I like putting in are ground oregano and cayenne pepper