Cajun Jambalaya

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Heat oil in a large pot over medium high heat.
Sauté chicken and kielbasa until lightly browned, about 5 minutes.
Stir in onion, bell pepper, celery and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook 5 minutes, or until onion is tender and translucent.
Add rice, then stir in chicken stock and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Stir in the Worcestershire sauce and hot pepper sauce.