It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

Ingredients:

1. 2 pieces coconut, grated
2. 3-4 cups of lukewarm water
3. 4 tablespoon oil
4. 3 cloves garlic, crushed
5. 1 onion slice
6. 1 whole chicken, cut into serving pieces
7. salt and pepper for taste
8. 5 tablespoons yellow ginger juice(dilaw)
9. 4 cups malagkit rice, washed
10. 1 piece green bell pepper, roasted, peeled and cube
11. 2 eggs, hard-boiled then sliced

Procedures:

1. Add water to the grated coconut, then extract the milk
2. Strain and set aside
3. Heat oil in a large skillet and saute garlic, onions and chicken
4. Stir-fry until it changes color then add salt, pepper and ginger juice
5. Add rice then gradually puor in the coconut milk
6. Cook until rice is almost done
7. Cover top with bananaleaves
8. When cooked, invert on a serving plateincluding the banana leaf
9. Garnish bell pepper and sliced eggs.

Source Maya Kitchen