Magnolia Chicken Jambalaya

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1 1/4 cups long-grain white rice

2 tablespoons vegetable oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch pieces

3 small green bell peppers, seeded and cut into 1/2-inch pieces

1 large Spanish onion, cut into 1/2-inch pieces

1 carrot, finely diced

1 celery rib, finely diced

1 large garlic clove, minced

1 teaspoon paprika

1 bay leaf

One 14-ounce can diced tomatoes, drained

1 cup dry white wine

1 cup chicken stock or low-sodium broth

Kosher salt and freshly ground black pepper

Cayenne pepper

2 tablespoons minced parsley

Hot sauce, for serving

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