1. Sear the Chicken

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil and let it heat until shimmering. Season the chicken pieces with salt, black pepper, smoked paprika, and Cajun seasoning. Add the seasoned chicken to the pan and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set it aside.

2. Sauté the Vegetables

In the same pan, add the diced onions, bell peppers, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Build the Base

Pour in the canned diced tomatoes, including their juices. Stir well to deglaze the pan, scraping up any browned bits from the bottom. Add the oregano, thyme, cayenne pepper (if using), bay leaves, and Worcestershire sauce. Stir to combine everything.

4. Add the Rice and Broth

Return the seared chicken to the pot, then add the uncooked rice and chicken broth. Stir everything together, making sure the rice is evenly distributed in the liquid. Bring the mixture to a boil.

5. Simmer Until Perfect

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. Avoid lifting the lid too often, as you want the rice to cook evenly and absorb all the flavors.

6. Fluff and Serve

After 25 minutes, check the rice. If it’s tender and the liquid is mostly absorbed, turn off the heat. Let the jambalaya sit, covered, for 5 minutes. Remove the bay leaves, fluff the rice with a fork, and garnish with sliced green onions before serving.