Arroz caldo
{{Short description|Philippine rice and chicken gruel}}
{{Use Philippine English|date=September 2022}}
{{about|the Philippine rice gruel|the Spanish and Latin American rice dishes|Arroz caldoso|and|Arroz con pollo}}
{{Infobox prepared food
| name = Arroz caldo
| image = File:Home - Dinner.jpg
| image_size = 240px
| caption = Chicken arroz caldo with kasubha
| alternate_name = Aroskaldo, caldo de arroz, arroz caldo con pollo,Arroz caldoso, chicken arroz caldo, chicken pospas
| type =
| country = Spain
| region = Luzon
| course = Main dish
| served = Hot
| main_ingredient = glutinous rice, ginger, chicken, toasted garlic, scallions, black pepper, safflower
| variations = pospas,
| similar_dish = Goto, lugaw, Congee
| calories =
| other =
}}
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso.
In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow. Arroz caldo is also known as pospas in Visayan regions, though pospas has slightly different ingredients.
Arroz caldo is a type of lugaw. It is regarded as a comfort food in Philippine culture and is a popular breakfast meal.
Etymology
The name is derived from Spanish arroz ("rice") and caldo ("broth").{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }} It originally referred to all types of rice gruels (Tagalog: lugaw), but has come to refer to a specific type of lugaw that uses chicken and is heavily infused with ginger.{{cite web |last1=Castro |first1=Jasper |title=Here's How To Tell Lugaw, Congee, Goto, and Arroz Caldo From Each Other |url=https://www.yummy.ph/lessons/cooking/goto-congee |website=Yummy.ph |access-date=6 December 2018}}{{cite book|author=Reynaldo G. Alejandro|title =The Philippine Cookbook|publisher =Penguin|year =1985|page=38|isbn = 9780399511448|url =https://books.google.com/books?id=HUaDoUF0tRwC&q=Arroz+caldo}}{{cite web |last1=Miranda |first1=Pauline |title=The difference between lugaw, goto, and arroz caldo |url=http://nolisoli.ph/43801/lugaw-goto-arroz-caldo/ |website=Nolisolo |date=13 June 2018 |access-date=6 December 2018}}
While arroz caldo is derived from the Spanish brothy rice dish "arroz caldoso". A similar local derivative dish known as "Lugaw" or congee was introduced by Chinese migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes.{{cite news |last1=Trivedi-Grenier |first1=Leena |title=Janice Dulce passes along Filipino culture via arroz caldo |url=https://www.sfchronicle.com/restaurants/article/Janice-Dulce-passes-along-Filipino-culture-via-12537199.php |access-date=6 December 2018 |work=San Francisco Chronicle |date=2 February 2018}}
Description
Arroz caldo typically uses glutinous rice (malagkit), but 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 are 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.{{cite book|author=Amy Besa & Romy Dorotan|title =Memories of Philippine Kitchens|publisher =Abrams|year =2014|isbn = 9781613128084|url =https://books.google.com/books?id=He-RBQAAQBAJ&q=Arroz+caldo}}{{cite book|author =Nadine Sarreal|editor =Edgar Maranan & Len Maranan-Goldstein|title =A Taste of Home: Pinoy Expats and Food Memories|chapter =Rice Broth|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9789712733031|url =https://books.google.com/books?id=n909DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite news |last1=Duggan |first1=Tara |title=The Philippines: Arroz Caldo by Jun Belen |url=https://www.sfchronicle.com/recipes/article/The-Philippines-Arroz-Caldo-by-Jun-Belen-8495768.php |access-date=6 December 2018 |work=San Francisco Chronicle |date=28 July 2016}} The characteristic yellow color of the dish is due to the addition of kasubha (safflower). In more expensive versions, saffron may be used, which further enhances the flavor, unlike safflower.{{cite web |last1=Merano |first1=Vanjo |title=Chicken Arroz Caldo Recipe |url=https://panlasangpinoy.com/2017/05/30/chicken-arroz-caldo-recipe-glutinous-rice-porridge/ |website=Panlasang Pinoy |date=31 May 2017 |access-date=6 December 2018}} When neither are available, some versions use turmeric instead.{{cite web |title=Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice |url=https://cookpad.com/us/recipes/1397159-turmeric-arroz-caldo-filipino-chicken-congee-w-a-twist-lugaw-w-brown-red-rice |website=Cookpad |date=27 January 2017 |access-date=6 December 2018}}
Arroz caldo is served in individual bowls with a single hard-boiled egg. It is garnished with toasted garlic, chopped scallions, and black pepper. Crumbled chicharon can also be added to augment the texture and taste. While arroz caldo is very fragrant, it is usually quite bland in taste and thus need to be seasoned further with various condiments. The most commonly used condiments are calamansi and fish sauce (patis). Lime or lemon may be substituted for calamansi.{{cite web |title=Pospas / Arroz Caldo / Lugaw / Congee / Rice & Chicken Gruel |url=http://www.marketmanila.com/archives/pospas-arroz-caldo-lugaw-congee-rice-chicken-gruel |website=Market Manila |date=19 October 2005 |access-date=6 December 2018}}
Arroz caldo is regarded as a comfort food in Filipino cuisine. It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden. It is eaten hot or warm, since the dish congeals if left to cool. It can be reheated by adding a little bit of water.{{cite web |last1=Agbanlog |first1=Liza |title=Arroz Caldo (Filipino Style Congee) |url=https://salu-salo.com/arroz-caldo-filipino-style-congee/ |website=Salu Salo Recipes |date=February 2017 |access-date=6 December 2018}}{{cite web |title=Arroz Caldo |url=https://www.geniuskitchen.com/recipe/arroz-caldo-339262 |website=Genius Kitchen |access-date=6 December 2018}}{{cite web |title=Chicken Arroz Caldo – A Filipino Christmas Rice Porridge |url=http://wishfulchef.com/filipino-chicken-arroz-caldo/ |website=Wishful Chef |access-date=6 December 2018 |archive-date=7 December 2018 |archive-url=https://web.archive.org/web/20181207045723/http://wishfulchef.com/filipino-chicken-arroz-caldo/ |url-status=dead }}{{cite web |last1=Phanomrat |first1=Jen |title=Filipino Arroz Caldo |url=https://www.tastemade.com/videos/filipino-arroz-caldo |website=Tastemade |access-date=6 December 2018}}
Philippine Airlines is particularly known for its arroz caldo,{{Cite news | last=Uy | first=Sasha Lim | title=Is This Airline's Arroz Caldo Really the New Status Symbol? | url=https://www.esquiremag.ph/food-and-drink/food/is-pal-s-arroz-caldo-really-the-new-status-symbol-a00204-20170731 | work=Esquire Philippines | publisher=Summit Media | date=July 31, 2017 | access-date=April 22, 2020 }} reportedly a favorite of President Corazon Aquino.{{Cite news | last=Carolino | first=Gilberto | title=Why arroz caldo is on PAL's menu | url=http://newsinfo.inquirer.net/inquirerheadlines/nation/view/20090821-221331/Why-arroz-caldo-is-on-PALs-menu | newspaper=Philippine Daily Inquirer | date=August 21, 2009 | access-date=April 22, 2020 | archive-url=https://web.archive.org/web/20090824184516/http://newsinfo.inquirer.net/inquirerheadlines/nation/view/20090821-221331/Why-arroz-caldo-is-on-PALs-menu | archive-date=August 24, 2009 }}
Variants
File:Arroz Caldo, Grape Custard, Fruits, Virgin Light.jpg chicken pospas from Cebu without the safflower]]
In Visayan regions, savory lugaw is known as pospas. Chicken pospas is regarded as the direct equivalent of arroz caldo. However, unlike arroz caldo, pospas traditionally does not use safflower.{{cite web |last1=Newman |first1=Yasmin |title=Arroz Caldo (Chicken Rice Porridge) |url=https://www.epicurious.com/recipes/food/views/arroz-caldo-filipino-chicken-rice-porridge |website=Epicurious |access-date=6 December 2018}}{{cite news |title=Inato Lang: Pospas |url=https://www.pressreader.com/philippines/superbalita-cebu/20131109/281861526266646 |access-date=6 December 2018 |work=SuperBalita Cebu |date=9 November 2013}}
A much rarer variant of arroz caldo is arroz caldong palaka, which uses frog legs (palaka means "frog" in Tagalog). Non-traditional variants include vegan versions which use mushrooms or tofu instead of meat.{{cite book|author=Jennifer Aranas|title =The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors|publisher =Tuttle Publishing|year =2012|isbn =9781462904914|url =https://books.google.com/books?id=71TRAgAAQBAJ&q=Arroz+caldo}}
Goto is closely related to arroz caldo but is regarded as a different type of lugaw since it does not rely heavily on ginger. It is prepared similarly as arroz caldo but uses beef tripe that has been soaked and boiled for hours until very tender. It is also known as arroz caldo con goto or arroz con goto, from Tagalog goto ("tripe").{{cite web |title=Goto |url=https://www.kawalingpinoy.com/goto/ |website=Kawaling Pinoy |access-date=6 December 2018}}
See also
References
{{Reflist|45em}}
{{Rice dishes}}
{{Filipino food}}
Category:Philippine rice dishes