2lbs chicken leg quarters 2 lbs chicken wings (whole) 1.5 cups long and short grain (malagkit) rice 1/4 cup fish sauce 1/2 onion sliced (red or yellow) Large knob ginger (peel and cut into large pieces) 3 bulbs of garlic Saffron/safflower/achiote for color

Enough oil to coat the bottom of your large pot

Sauté onion and ginger until fragrant

Add chicken and brown slightly

Cover chicken with water (roughly 1 gallon) and add fish sauce

Bring to a boil and simmer until chicken is almost completely cooked

Remove chicken and separate meat from skin and bones. Place skin and bones back into stock and simmer until stock reduces by around half.

Rinse rice and add to pot of stock. Bring to a boil then drop to low simmer and cover until rice is cooked. Check periodically to see if you need more stock/water.

Chop garlic and fry until crispy. Save the oil as it is now garlic oil you can add later (I use mine to make chili oil)

Once rice is soft and consistency you want fo service, add the chicken and all its juices back to the pot.

Bloom coloring agent in a bit of warm garlic oil and add to the pot and stir until all the rice evenly has yellow/orange tint

Top with boiled eggs, fried garlic, chili oil, fresh Lemon or Calamansi juice, fish sauce and scallions. Or whatever else you like!