Step 1

Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.

Step 2

Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.

Step 3

Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.

Step 4

Add the cabbage and cook for five more minutes.

Step 5

Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.

Step 6

Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.