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Set a nonstick skillet on medium heat. Once hot, add oil, garlic, onions, bell pepper and celery. Cook for 3 to 5 minutes, until the onions turn brown and slightly translucent.
Increase heat to medium-high, then toss in the chicken pieces and sear. As it cooks, toss in the paprika, cayenne, oregano and turmeric.
After about 3 minutes, toss in the leftover cooked rice and quickly fold everything together. Then immediately add diced tomatoes, water and tomato paste. Stir it up, reduce the heat to medium and bring to a light simmer. Add a few pinches of sea salt & pepper.
Gently fold in raw shrimp, then add the bay leaves. Cover and cook for 15 to 20 minutes on low heat with a gentle simmer.
Ensure the shrimp are cooked through, then remove the heat and remove the bay leaves. Stir and allow to thicken as it slightly cools. Season to taste with sea salt & pepper.