1 3-lb. chicken
1 cup cooking oil
2 lbs. oven ready ham
1 cup onions, chopped coarsely
2 cups cabbage, chopped coarsely
2 quarts water
1 6-oz. can tomato paste
1 Tbs. salt
1 tsp. black pepper
few drops tabasco
2 cups uncooked brown rice
Cut 1 3-lb. chicken in 8 serving pieces. Wash, drain, and dry.
Spread out and allow to stand for 15 minutes. Dip in flour seasoned with salt, pepper,and paprika.
In a 9-inch heavy skillet: Brown chicken in 1 cup cooking oil, on all sides. Transfer to a 6-quart Dutch oven or heavy pot.
Brown 2 lbs.oven ready ham cut in 1-inch cubes on all sides, in the same skillet.
Add to the pot: 1 cup onions, chopped coarsely and 2 cups cabbage, chopped coarsely.
Blend 2 quarts water, 1 6-oz. can tomato paste, 1 Tbs. salt, 1 tsp. black pepper and a few drops tabasco.
Add the liquid to the pot. Simmer covered for 30 minutes. Remove chicken from the pot. Add 2 cups uncooked
brown rice. Cook for 45 minutes, adding water if necessary during cooking.
Return chicken to pot about 5 minutes before ready to serve.