Arroz Caldo
Filipinos often turn to the warm and comforting rice dish known as “arroz caldo” when they need a meal. Famous for its hearty, delicious taste and soothing heat, the dish is a crowd pleaser.
The first step in making Arroz Caldo is cooking the rice. A variety of aromatics, including garlic, onions, ginger, and bay leaves, are added to water and cooked with the rice after it has been rinsed. When the rice has finished cooking, the chicken is added and cooked in the rice cooking liquid.
The dish gets its signature yellow hue from a combination of spices like fish sauce, pepper, and annatto powder. Adding hard-boiled eggs or sliced pork is another common modification.
You may add more flavor to your arroz caldo by adding sliced green onions, chopped cilantro, and calamansi (a little citrus fruit) to the meal when you serve it.
It’s common knowledge that Arroz Caldo is the go-to dish for when you’re feeling under the weather or just want something warm and reassuring to eat when it’s chilly outside. It’s a staple in Filipino cuisine and may be found on the menus of many mom-and-pop eateries and sold by street vendors. As a result, it is often a staple food item for celebrations like birthdays, anniversaries, and holidays, as well as at family reunions.
Arroz Caldo, like other porridges and congees, is a staple food in many Asian countries. It’s a great dish because it can be eaten at any time of day and altered to suit individual tastes.
Filipinos often turn to Arroz Caldo when they need a warm meal because of its rice, chicken, and spices. Its warm, pleasant flavor and savory aroma have made it famous. It’s great for when you’re feeling under the weather or chilly outside, and it’s widely recognized as a comfort food. It’s a staple at Filipino celebrations and may be found in any number of mom-and-pop eateries or even sold by vendors on the side of the road. If you’re looking for a true taste of Filipino food, this is it.
Want to learn another Filipino food? Here’s the next blog >Bagnet
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