Method

1. Warm up a large saute pan on medium-high heat.
2. Add olive oil and chicken. Fry for 5-7 minutes or until browned. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add cabbage and paprika to the chicken. Stir, and saute for another five to ten minutes.
4. Puree the tomato in a small food chopper or food processor. Add tomato, chicken stock, bay leaves.
5. Season with some salt and pepper. Stir everything together.
6. Reduce heat to low, and cook stirring occasionally for about 45 minutes, until there is no liquid remaining.
7. Garnish with fresh parsley. Note: This dish is good as soon as you finish frying the cabbage.
8. If you like a little crunch, skip the last few steps and enjoy after it’s fried but still has a little crunch.