Arrozcaldo means “hot rice” in Spanish, where “arroz” means rice and “caldo” means hot. It is a type of Lugaw which is a Filipino term for Congee, as the name suggest this dish is Spanish-influenced but a lot are mistaken that this dish is of European origin but in fact it is the Chinese congee just adapted to the taste of the Spaniards that settled in Philippines during the 1500 – 1800′s. The ingredients that defines Arrozcaldo are saffron and black pepper and also its less runny compared to Chinese congee.
This dish like congee can be topped with an array of ingredients from different meat parts, sausages, seafood, vegetables, eggs (boiled egg, salted or century), but the most common one is the chicken version. A good meal for the ill and elderly as well as during those cold and wet days, with ginger and chicken essence I guess this would really warm you up.
4 pcs chicken thighs or 6 pcs chicken legs, boiled and flaked
1/2 kg chicken liver
1 cup glutinous rice
10-12 cups chicken broth
1 garlic, minced
1 brown onion, chopped
1 medium ginger, sliced thinly
freshly ground black pepper
1/2 cup spring onions, chopped
a pinch of saffron threads
6 boiled eggs
1. Saute Garlic, Onion and Ginger in oil.
2. Add chicken broth, saffron threads and rice, let it boil and simmer for 25 minutes, mix every 5 minutes to avoid rice sticking below the pot.
3. Add chicken liver and flaked chicken, simmer for additional 15 minutes.
4. Season with fish sauce, pepper.
5. Put in a deep bowl, add 1 egg. Top with scallions and fried garlic. Serve with lemon on the side.