Chicken Arroz Caldo with Bacon

Chicken Arroz Caldo with Bacon
Chicken Arroz Caldo with Bacon. I have made some tweaking on the popular Pinoy meryenda and one of my personal favorite comfort food, the chicken arroz caldo. First of I added some turmeric powder which make the rice soup dish really yellow, the addition of turmeric have added more zest to the arroz caldo.

Chicken Arroz Caldo

To complete the dish I also garnished it with crispy fried bacon bits in addition to the usual fried garlic toppings. And for the final touch drizzled with oil from frying the garlic and bacon.

Arroz Caldo

This one is a winner, great for breakfast and meryenda. Here’s the recipe of this innovative version of Chicken Arroz Caldo with Bacon, enjoy.


1/2 kilo chicken, cut into serving pieces,
2 cups glutinous rice
1 cup regular rice
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into thin strips
1/4 cup fish sauce
1 tsp. turmeric powder
salt and pepper
cooking oil
sliced lemon

For garnishing:

1/2 head garlic chopped, crispy fried, reserve oil
1/2 cup diced bacon, crispy fried, reserve oil
1 small bundle kutsay, chives
or spring onion, chopped

Cooking procedure:

Wash chicken and drain, keep aside. Wash glutinous rice and regular rice, keep aside. In large sauce pan sauté garlic, ginger and onion add in the chicken and fish sauce, stir cook for 3 to 5 minutes or until color changes to golden brown. Add in rice and stir cook for another 3 to 5 minutes, until all the juices is absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 3 minutes. Serve with chopped kutsay, fried garlic and fried bacon garnish. Drizzle with some oil from frying the garlic and bacon and with lemon.


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