Red Chicken Stew

Cut the chicken into bite-sized pieces and season generously with salt and pepper on all sides.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until hot.

Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 8-10 minutes total, then transfer to a plate.

In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.

Stir in the ketchup until well combined, scraping up any browned bits from the bottom of the pot to deglaze.

Return the browned chicken to the pot and stir to coat with the ketchup sauce.

Reduce heat to low, cover the pot, and simmer gently until the chicken is cooked through and tender, about 15-18 minutes.

Meanwhile, cook the rice according to package directions in a separate pot until fluffy and tender.

Taste the stew and adjust seasoning with additional salt and pepper as needed.

Serve the red chicken stew hot over the cooked rice.