Arroz caldo
Introduction '''''Arroz caldo''''' is a Spanish term meaning "warm or brothy 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"). 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.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.
Description ''Arroz caldo'' is commonly served with calamansi''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. 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. When neither are available, some versions use turmeric instead. ''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. ''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.Philippine Airlines is particularly known for its ''arroz caldo'', reportedly a favorite of President Corazon Aquino.
Variants Visayan chicken ''pospas'' from Cebu without the safflowerIn 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.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. ''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").
See also *Bubur ayam*Ginataang mais
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