 Chickenarroz caldo withkasubha | |
| Alternative names | Aroskaldo,caldo de arroz,arroz caldo con pollo,arroz caldoso, chickenarroz caldo, chickenpospas |
|---|---|
| Course | Main dish |
| Place of origin | Spain |
| Region or state | Luzon |
| Serving temperature | Hot |
| Main ingredients | glutinous rice,ginger,chicken, toastedgarlic,scallions,black pepper,safflower |
| Variations | Pospas |
| Similar dishes | Goto,lugaw,congee |
Arroz caldo is a Filipino dish made ofrice and chickengruel, heavily infused withginger, and garnished with toastedgarlic,scallions, andblack pepper. It is usually served withcalamansi orfish sauce (Tagalog:patis) ascondiments, as well as ahard-boiled egg. Most versions also addsafflower (kasubha) which turns the dish characteristically yellow.Arroz caldo is also known aspospas inVisayan regions, thoughpospas has slightly different ingredients.
Arroz caldo is a type oflugaw, a Philippine rice porridge dish. It is regarded as acomfort food in Philippine culture and is a popular breakfast meal.
The Spanish namearroz caldo is translated as "rice broth".[1] It originally referred to all types of rice gruels (Tagalog:lugaw), but has come to refer to a specific type oflugaw that uses chicken and is heavily infused withginger.[2][3][4]
Arroz caldo is derived from the Spanish brothy rice disharroz caldoso. A similar local derivative dish known as "Lugaw" orcongee was introduced by Chinese migrants. It has diverged over the centuries to use Filipino ingredients and suit local tastes.[5]
Arroz caldo typically usesglutinous rice (malagkit), but it can also be made with regular rice boiled with an excess of water. The chicken pieces are usually cooked first in a broth with a large amount of ginger. The chicken is taken out and shredded once tender then re-added along with the rice. The rice is continually stirred while cooking to prevent it from sticking to the pot.[6][7][8] The characteristic yellow color of the dish is due to the addition ofsafflower (kasubha). In more expensive versions,saffron may be used instead to further enhance the flavor.[9][10] When neither are available, some versions substituteturmeric instead.[11]
Arroz caldo is served in individual bowls with a singlehard-boiled egg. It is garnished with toastedgarlic, choppedscallions, andblack pepper. Crumbledchicaron can also be added to augment the texture and taste. Whilearroz caldo is very fragrant, it is usually quite bland in taste and needs to be seasoned further with various condiments, most commonlycalamansi andfish sauce (patis).Lime orlemon may be substituted for calamansi.[12][13]
Arroz caldo is regarded as acomfort food inFilipino cuisine. It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden. The dish is eaten hot or warm, since it congeals if left to cool. It can be reheated by adding a little bit of water.[10][13][14][15]
Philippine Airlines is known particularly for itsarroz caldo,[16] reportedly a favorite of PresidentCorazon Aquino.[17]
InVisayan regions, savorylugaw is known aspospas. Chickenpospas is regarded as the direct equivalent ofarroz caldo. However, unlikearroz caldo,pospas traditionally does not use safflower.[18][19]
A much rarer variant ofarroz caldo isarroz caldong palaka, which usesfrog legs (palaka is Tagalog for "frog").[1] Non-traditional variants includevegan versions, which usemushrooms ortofu instead of meat.[20]
[[Goto (food)|]] is closely related toarroz caldo, but it is regarded as a different type oflugaw since it does not rely heavily onginger.[2] It is prepared similarly toarroz caldo but uses beeftripe that has been soaked and boiled for hours until very tender. It is also known asarroz caldo con goto orarroz con goto, fromTagaloggoto ("tripe").[1][21]
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