Heat olive oil in a 12-inch skillet with high sides.

Brown the smoked sausage in the skillet and remove.

Season chicken breasts with salt and pepper.

Brown chicken breasts in the skillet over medium-high heat and remove.

Tent the chicken with foil to keep warm.

Add diced onion and bell peppers to the skillet.

Cook, scrapping up the brown bits, until vegetables soften.

Add minced garlic, cumin, paprika, and cayenne to the skillet.

Cook until fragrant (about 1 minute).

Add diced tomatoes and rice to the skillet and stir until coated.

Pour in chicken broth and add the bay leaf.

Bring to a boil, then cover and reduce heat to simmer.

Cook until the rice is tender (20-30 minutes).

Season with salt and pepper to taste.

Dice the chicken into 1-inch pieces.

Add chicken and smoked sausage back to the pan.

Stir in parsley and peas.

Cover and cook until chicken is cooked through and heated through.