1 tablespoon olive oil 1 pound boneless, skinless chicken thighs 8 ounces of Andouille sausage 1 onion, diced 1 green bell pepper 2 celery stalks 3 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes 1 cup long-grain white rice 2 cups chicken broth 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste Chopped green onions for garnish