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Season the chicken thighs with salt and pepper and set aside.
In a large pot or pan over medium heat, add the oil and once warm add the sausage. Sear on both sides until golden brown, around 2-4 minutes per side. Remove them from the pan and add the chicken. Sear until golden brown, stirring for around 4-5 minutes, then remove from the pan.
In the same pan add the onions, bell peppers, and celery. Saute until cooked through, salting as you go. Stirring for around 5-8 minutes. Once cooked, stir in the garlic, cayenne, paprika and oregano and saute for 2 minutes, until fragrant. Stir in the tomato paste and saute another 2 minutes to coat the vegetables.
Stir in the diced tomatoes, bay leaf, chicken stock, rice and hot sauce. Season the liquid to taste and bring up to a simmer. Pour in the meat and spread out and make sure it is partially submerged in the liquid. Top with a lid and simmer so it is lightly bubbling for 25 minutes.
Remove the lid and the liquid should be completely absorbed and the rice cooked. If there is still some liquid, simmer with a lid off until it is absorbed. Turn off the heat, top with green onions, and serve!