Season chicken liberally with salt and pepper and toss to combine.
In a large pot, melt 2 tablespoons of the butter.
Add chicken and fry until golden brown.
Add tomato paste and brown sugar. Fry for 2-3 minutes.
Add Worcestershire, celery, tomatoes, garlic and onion. Stir to combine.
Add water and bring to a boil.
Add rice and stir to combine. Cover and simmer until rice is cooked and liquid has been absorbed, about 15 minutes..
In a skillet, melt remaining butter.
Add cabbage and cook until softened, but still crisp.
Adjust salt and pepper, as necessary.
Add sauteed cabbage and hot sauce. Stir to combine.
Serve with fried ripe plantain.