Arroz Caldo

Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.

Arroz caldo is a Filipino congee in which rice and chicken are boiled in a large amount of water until the rice softens significantly.  In addition to onions and ginger; saffron, black peppers and fish sauce may be added to give this rice dish more flavors. This dish is often served as a meal on its own.