Arroz caldo
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso.
Chicken arroz caldo with kasubha | |
| Alternative names | Aroskaldo, caldo de arroz, arroz caldo con pollo,Arroz caldoso, chicken arroz caldo, chicken pospas |
|---|---|
| Course | Main dish |
| Place of origin | Spain |
| Region or state | Luzon |
| Serving temperature | Hot |
| Main ingredients | glutinous rice, ginger, chicken, toasted garlic, scallions, black pepper, safflower |
| Variations | pospas, |
| Similar dishes | Goto, lugaw, Congee |
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.
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