Risotto with Chicken, Sausage, and Peppers

Season chicken thighs with salt and black pepper. Heat 2 tablespoons olive oil in a Dutch oven or large pot on medium-high heat; add chicken. Cook until browned, 3 to 4 minutes per side; transfer to a plate.

Add sausage and onion to the same Dutch oven; cook and stir until onion is just becoming translucent, about 3 minutes.

Stir in paprika, cumin, herbes de Provence, parsley, and bay leaf; cook until fragrant, about 3 minutes. Return browned chicken to the Dutch oven; add chicken stock and bring to a boil. Reduce heat to low; simmer, covered, for 30 minutes.

Transfer chicken and sausage to a plate using a slotted spoon; transfer broth to a different bowl and set aside. When chicken is cool enough to handle, remove and discard skin and bones; set chicken meat and sausage aside.

Heat remaining 2 tablespoons olive oil in the same Dutch oven over medium heat. Stir in orzo, bell pepper, and chile pepper until coated with oil. Stir in 1 1/2 cups hot broth, 1/2 cup at a time; cook until broth is mostly absorbed, about 5 minutes.

Slowly add remaining broth, 1/2 cup at a time, and stir until mostly absorbed and orzo tender but still slightly firm in center, about 15 minutes (you probably won't use all the broth). Off heat, stir in chicken and sausage; cover and rest until orzo soaks up remaining broth, about 5 minutes. You can add extra broth when serving if it is a little dry.