Rainy Day Merienda

Today is another one of those cold rainy days and what a time for Andie to come up with Chicken Arroz Caldo for merienda. Me and Ardie loves it everytime she cooks this one for us. I know she already perfected it.



Arroz Caldo , despite its very Spanish name, is actually the filipino version of the chinese congee,(lugaw in filipino )that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference."Arros" means rice and "caldo" means hot.The dish is considered by many to be a comfort food, and is a perfect substitute for good ‘ol chicken soup. Arroz Caldo is a staple in most lugawans and carinderias.

Arroz caldo is usually spiced with kasubha (a filipino version of saffron) and black pepper in addition to the more traditional ginger and garlic.

Kasubha is the dried stamen of a local plant. It is not saffron. It does not impart any distinct flavor. Kasubha is available as fine short reddish brown threads. It is used to give arroz caldo a reddish tint, yellowish tint in case of saffron.

Arroz caldo can be served plain or with a variety of meat mixed in it.Chicken ,chicharon (fried pork rinds) and , goto (beef tripe), are some of the favorite meats used for congee. Another popular way of serving congee is with tokwa’t baboy, cubes of boiled pork face meat and fried tofu marinated in soy sauce & vinegar mixture, chopped onions, garlic and hot chili peppers. Most often it will be topped with scallions and served with crispy fried garlic and boiled eggs.