Place chicken thighs in a mixing bowl and add the paprika, salt, pepper, oregano, thyme and chipotle chile. Toss to coat well; set aside.

Place water or stock in medium sized saucepan. Prick sausage in a few places and add to water. Bring to a boil over medium heat and simmer for about 5 minutes or until sausage is halfway cooked. Remove sausage to a cutting board to cool and save cooking water. Cut sausages into 1 inch (2.5 cm) pieces.

Heat oil in a large skillet over medium heat and brown chicken thighs, skin side down, for a few minutes or until nicely browned, about 5 minutes. Flip over and brown the other side, too. The chicken should be about three-quarters of the way cooked through. Remove from pan.

Add leek and scallion greens, bell pepper and celery to pan and sauté for about 3 minutes, stirring often, until softened, but not browned. Stir in tomatoes and bay leaf, then stir in rice and 4 cups ((960 ml) of reserved sausage cooking water/stock. (Top off with water if necessary to make 4 cups/960 ml). Nestle chicken pieces in sauce, skin side up and scatter sausage all around. Cover, bring to a boil, then adjust heat and simmer for about 20 to 30 minutes or until rice is cooked and most of the liquid is absorbed - but the mixture should still be juicy. Chicken & Sausage Jambalaya is ready to serve or may be refrigerated in an airtight container for up to 3 days. Reheat gently on top of the stove or in microwave.