5 skinless, boneless chicken breast halves
1 cup vegetable oil
3 (8 ounce) cans chicken broth
4 cups water
1 cup shredded cabbage
1 1/2 teaspoons paprika
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoons garlic powder
Heat vegetable oil in large skillet over medium heat. Add chicken and fry until golden brown. Drain and place in large bowl with cabbage.
While chicken is cooking, combine the broth and water into the skillet and stir to cover. Bring to a boil, then add chicken breast halves and simmer for 2 minutes. Remove chicken and set aside.
Meanwhile, in a large pot, add 1 cup rice and stir to coat, removing peppercorns. Add chicken and saute over medium heat, uncovered, about 5 minutes. Drain chicken and discard broth.
Stir chicken into broth mixture. When chicken is cooked, stir in cabbage, paprika, salt, Worcestershire sauce, garlic powder, carrots and celery. Cook for another minute. Add chicken breasts and stir in chicken. Cover and simmer for 5 minutes. Pour over chicken mixture.