Arrozcaldo

ARROZ CALDO is a type of congee. It has been a favorite Filipino snack and is best eaten with tokwat baboy and boiled. You might be familiar with lugaw and goto.

These congee closely similar to one another, but 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.This is often thought to be a Spanish dish because of its name.

This dish is actually a Chinese Congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.