This dish was mainly originated from Pampanga. It is a green sticky rice dish like Paella which can be found on almost household during fiestas in Pampanga and Tarlac.

Ingredients:
3 tbsps. cooking oil
4 cloves garlic, minced
1 medium onion, minced
1 piece chicken leg, sliced to serving portions
100 g. pork liempo, sliced into 1 inch cubes
1 piece chorizo bilbao, sliced thinly crosswise
2 MAGGI Chicken Broth Cube
1/2 kg. malagkit rice, soaked for 4 hours & drained
4 cups thick coconut milk (kakang gata)
2 tbsps. fresh turmeric (luyang dilaw), chopped
banana leaves

Preparation:

1. Heat oil and saute garlic, onions and the next four ingredients in a heavy pan (preferably kawali). Stir-fry until meats are cooked. Add malagkit and saute for about 5 min.

2. Pour in gata and luya and transfer to another kawali that has been lined with 2 layers of banana leaves. Cover with banana leaves and cook stirring occasionally for about 20 min. or until malagkit is cooked.

3. Turn heat on high and continue cooking just until a nice golden crust is formed at the bottom of dish.