Heat the oil in a large skillet over medium high heat. Add the chorizo and cook until it is cooked through and starting to brown, about 5 minutes. Remove the chorizo from the pan.

Add the onion, celery, and peppers to the skillet and cook until the veggies are soft and begin to brown, about 5 minutes. Add the tomatoes, garlic, cajun seasoning, and salt and cook for 1 minute more.

Add the chicken stock to the pan and scrape the bottom to remove any bits that are stuck on. Stir in the rice, chicken, and bay leaves and reduce the heat to low. Cover the pot with a tight fitting lid and cook for 20 minutes. Check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.

Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.