Step 1

To make the chicken, place the chicken thighs in a Dutch oven or large pot, skin side down, then cover with water. Add the salt and pepper then bring to a soft boil on medium heat. Once it begins to gently bubble, turn the heat down to low and simmer uncovered for 12-15 minutes or until the internal temperature is 150°F.

Step 2

In order to retain the broth that's formed from cooking the chicken, strain the chicken in a colander over a large bowl. Measure out 4 cups of the broth. If you have less, make up the difference with water or prepared broth.

Step 3

As for the chicken, when it's cool enough to handle, remove the skin and bones then shred the meat with your hands.

Step 4

(If you don’t want to cook chicken, to save time you can substitute 3 cups shredded cooked chicken and 4 cups of prepared chicken broth instead.)

Step 5

To make the pastalaya, rinse out the pot and return to the stove. Pour in the oil and heat on medium-low. Add the onion, celery, jalapeño, and bell pepper, and while occasionally stirring, cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Step 6

Add the sausage, and while stirring, cook until warm and some fat has been released, about 5 minutes. Stir in the parsley, thyme, oregano, paprika, and cayenne until well combined.

Step 7

Stir into the pot the tomatoes, the reserved 4 cups of chicken broth, and Worcestershire sauce. Turn the heat to medium high and bring to a boil. When boiling, stir in the pasta, then cook until tender, stirring occasionally to keep it from sticking, about 12-15 minutes. (If you notice the liquid getting too low, you can add more broth or water to the pot.)

Step 8

While the pasta cooks, lightly season the shrimp with salt and pepper. Taste the shredded chicken and see if it needs any additional seasoning.

Step 9

Once the pasta is tender, add the shrimp and shredded cooked chicken to the pot. Cook until the shrimp are pink and opaque, about 4 minutes. Stir in the lime juice, then taste and adjust seasonings.

Step 10

Garnish the pastalaya with parsley and sliced green onions and serve warm with Parmesan cheese.