Sprinkle the chicken with salt, pepper and lime juice.
Heat 2 tablespoons butter in a heavy frypan and add chicken, skin side down. As it browns add the tomato paste and sugar and cook another 10 minutes. Turn the pieces as they cook.
Add the onion, celery and garlic and cook 1 more minute. Add the Worcestershire. Cook 5 more minutes. Add the tomatoes and cook 15 more minutes. Add half the chicken stock, bring to the boil and take off the heat.
Meanwhile, combine the rice and remaining chicken stock in a saucepan and bring to the boil. Reduce heat, cover and simmer 15 minutes until the liquid is absorbed.
In a separate frypan heat the remaining 2 tablespoons butter and add the shredded cabbage. Cook over low heat for 10 minutes until cabbage is soft.
When ready to serve, stir the rice and cabbage in to the chicken. Reheat and serve.