Soup of the Day: Chicken and Bacon Arroz Caldo

2 months ago

Warm up to these chicken soups for a grown-up soul


Chicken and Bacon Arroz Caldo

Makes 2-3 servings

100g Bacon, diced

2 Tbsps Vegetable oil

1 head + 3 cloves Garlic, minced

1 Onion, chopped

1 thumb-size Ginger, peeled and sliced thinly

6 Chicken wings, excess skin removed

1 ½ cups Uncooked multi-grain rice

1 Tbsp Fish sauce (patis)

1 tsp safflower (kasubha)

6 cups Water

1 Chicken stock cube

*Fish sauce and freshly ground pepper, to season


1 teaspoon Fried garlic bits

¼ cup Chopped spring onions

*Calamansi slices

*Kasubha (optional)

In a large steel pot, cook the bacon in a tablespoon of vegetable oil until crisp. Remove from pan and drain on paper towels. Set aside.

In the same pot, cook the minced head of garlic until light brown. Remove from pan and set aside.

Fry the remaining garlic and ginger in a tablespoon of oil until fragrant. Add the onion and cook until translucent. Add the chicken wings and fry until lightly browned on both sides. Add the uncooked multi-grain rice, fish sauce, and kasubha. Mix and fry for another 2-3 minutes.

Add the water and chicken stock cube then cover pot. Once boiling, lower the heat and simmer for 30-45 minutes or until the rice and chicken are cooked through. Season to taste with patis and freshly ground pepper.

Once cooked, transfer arroz caldo to individual serving bowls and top with fried garlic bits, spring onions, and kasubha. Serve with calamansi slices.

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