Cajun Chicken Jambalya

• 2 Teaspoons of olive oil
• 2 Boneless, skinless Chicken Breasts, diced
• 8 Ounces kielbasa, diced (Andouille would be more traditional, though I use chorizo, as it's easier to get a hold of)
• 1 Onion, diced
• 1 Green bell pepper, diced
• 1/2 Cup diced celery
• 2 Tablespoons chopped garlic
• 1/4 Teaspoon cayenne pepper
• 1/2 Teaspoon onion powder
• salt and ground black pepper to taste
• 2 Cups uncooked white rice
• 4 Cups chicken stockh
• 3 Bay leaves
• 2 Teaspoons worcestershire sauce
• 1 Teaspoon hot pepper sauce

1. Heat oil in a large pot over medium-high heat. Add chicken and kielbasa and sauté until lightly browned, about 5 minutes.
2. Add chicken and kielbasa and sauté until lightly browned, about 5 minutes.
3. Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper then cook and stir until onion is tender and translucent, about 5 minutes.
4. Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.