Sauté the aromatics in a large pot over medium heat with a splash of oil until fragrant and translucent, about 5 minutes.

Brown the chicken pieces by increasing the heat to medium-high and cooking until golden brown on all sides, approximately 7-10 minutes.

Pour in the coconut milk and chicken stock, stirring to combine for about 2 minutes.

Simmer the mixture gently on low heat, covered, for 20-25 minutes until the chicken is cooked through and tender.

Add the rinsed rice to the pot and cook for an additional 15-20 minutes or until the rice is fluffy and has absorbed the broth.

Season to taste with salt and pepper, stirring before serving.