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.