Heat the oil in a Dutch oven over medium high heat, then add the chicken, spreading out into a single layer. Season lightly with salt and pepper and cook for a couple of minutes to brown on all sides. Remove to a platter.
Add the ginger, garlic and rice and stir for 1 minutes before adding the stock, coconut milk and pepper. Stir together then nestle the chicken into the mixture. Bring to a boil, then cover and bake until the rice is cooked through and the moisture is absorbed.
Garnish with scallions and cilantro before serving.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2022/05/coconut-chicken-and-rice-casserole/