Summer Jambalaya With Chicken And Spicy Sausage

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3 tablespoons pure olive oil

One 4-pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick

1 Vidalia or other sweet onion, finely chopped

1 poblano chile or jalapeƱo, seeded and finely chopped

1 medium celery rib, finely chopped

3/4 cup fresh corn kernels

1 teaspoon paprika

1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced

1/2 teaspoon dried oregano, crumbled

1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli

3 cups chicken stock or canned low-sodium broth

Hot sauce, for serving

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