Add the oil to a heavy frying pan and brown the chicken (previously coated with the seasoned flour) until browned all sides. Transfer to a large casserole dish and reserve.
In the frying pan, brown the ham, add to the casserole, along with the onions and cabbage.
Blend the water with the tomato paste, salt, black pepper and hot sauce. Add this liquid to the casserole, bring it to a boil, cover and allow to simmer for 30 minutes.
Remove the chicken and set aside, then add the rice to the casserole. Simmer for about 45 minutes or until the rice is done.
Return the chicken and cook for 5 minutes more to heat it through.