Arroz caldo

Arroz Caldo is a popular Filipino dish that is often served as a main course or snack. It is a type of congee that is heavily influenced by Spanish and Chinese culinary traditions.

Etymology

The term "arroz caldo" is derived from the Spanish words "arroz" (rice) and "caldo" (broth). Despite its Spanish name, the dish is more similar to Chinese-style rice porridge than any Spanish dish.

Ingredients and Preparation

The main ingredients of arroz caldo are glutinous rice, chicken, and ginger, although variations of the dish may include additional ingredients such as hard-boiled eggs, scallions, and fried garlic. The rice and chicken are simmered in a broth flavored with ginger, garlic, and onions until the mixture attains a thick, porridge-like consistency.

Cultural Significance

Arroz caldo is often consumed during breakfast or as a mid-afternoon snack in the Philippines. It is also a common comfort food during the rainy season and is traditionally served to the sick as it is easy to digest. In addition, arroz caldo is often served during special occasions and gatherings.

Variations

There are several regional variations of arroz caldo in the Philippines. For instance, in the Visayas region, a version of the dish known as lugaw is popular. This version typically includes tripe and is often served with lemon or calamansi.

See Also

• List of Filipino dishes
• Congee
• Lugaw

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