Cut chicken into 2-inch pieces.

Chop onion, bell pepper, and celery.

Seed and finely chop jalapeno peppers.

Mince garlic.

Heat canola oil in a large stock pot.

Sauté chicken, onion, bell pepper, celery, jalapenos, and garlic until chicken is no longer pink.

Add diced tomatoes, water, thyme, salt, black pepper, and cayenne pepper.

Bring to a boil.

Reduce heat, cover, and simmer for 15 minutes.

Add shrimp and simmer for 6-8 minutes or until shrimp turn pink.

Stir in cooked rice and serve hot.