Place chicken breast in a baking dish and cover with 2 tbsp. olive oil, paprika, salt, pepper, garlic powder, onion powder, chili powder, and oregano. Mix with your hands to combine, cover, and refrigerate to marinate for 4-8 hours.
Once the chicken is done marinating, heat the remaining olive oil in a Dutch oven. Add chicken and sausage and cook until sausage is browned and chicken is golden brown. Add bell pepper, onion, and garlic and cook for a few minutes until tender.
Add tomatoes, chicken broth, and rice and stir briefly to combine.
Bring to a simmer and cook until the broth is almost gone. Turn off heat and cover for 10-15 minutes to allow the remaining liquid to absorb.
Taste and add additional salt if needed.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chicken-and-sausage-paella/