Step 1

In a large stockpot or Dutch oven, heat oil over medium-high heat.

Step 2

Add chicken and sausage and cook for about 5 minutes, until browned.

Step 3

Stir in onions, bell pepper, celery, and garlic. Cook for another 5 minutes.

Step 4

Add diced tomatoes, chicken broth, tomato paste, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Step 5

Stir in rice and return to a boil, then reduce heat to low and cover the pot. Cook for 25 minutes, or until rice is tender and cooked through.

Step 6

Remove from heat and let stand for 5 minutes before serving.