This Arroz Caldo Recipe Gets the Bacon Treatment and We’re Not Turning Back


A bowl of piping hot arroz caldo is as heartwarming as they come. The soothing medley of flavors namely from the garlic, ginger, and long-simmered chicken really hits the spot. But we like to take it up a notch with our dishes, so we decide to make this Filipino comfort food a little bit extra by adding a simple yet indulgent ingredient (hello bacon!) to make this classic dish into an indulgent one.

Chicken and Bacon Arroz Caldo
Makes 2-3 servings

100g Bacon, diced

2 Tbsps Vegetable oil, divided

1 head + 3 cloves Garlic, minced

1 Onion, chopped

1 thumb-size Ginger, peeled and thinly sliced

6 Chicken wings, excess skin removed

1 ½ cups Uncooked multi-grain rice

1 Tbsp Fish sauce (patis), plus more to season

1 tsp Safflower (kasubha), plus more to garnish

6 cups water

1 Chicken broth cube

1 tsp Fried garlic bits, to garnish

¼ cup Chopped spring onions, to garnish

Calamansi slices

1. 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.

2. In the same pot, cook the head of garlic until light brown. Remove from pan. Set aside.

3. 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 rice, fish sauce, and kasubha. Mix and fry for another 2-3 minutes.

4. Add water and chicken broth cube. Cover pot. Once boiling, lower the heat and simmer for 30-45 minutes or until the rice and chicken are cooked through. Season with patis and freshly ground pepper.

5. Transfer arroz caldo into individual bowls and add desired toppings. Serve with calamansi slices.

Recipe and photograph by Idda Aguilar

This recipe was first released in Appetite Magazine May 2016 issue

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