In 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook chicken chunks 6 to 8 minutes, stirring frequently, until lightly browned and tender.
With slotted spoon, remove chicken to plate; set aside.
Add remaining tablespoon oil to pan.
Over medium-high heat, cook onion, pepper, celery and garlic for 5 minutes or until slightly softened.
Push vegetables to one side of pan.
Place kielbasa and ham on other side of pan.
Cook separately, stirring frequently, 5 to 10 minutes, until vegetables are tender and meats are lightly browned.
Stir rice into meat and vegetables in skillet; cook, stirring, 2 to 3 minutes, until coated with oil.
Stir in tomatoes with liquid, broth, water, thyme and bay leaf; heat to boiling.
Reduce heat; cover and simmer 20 minutes or until rice is tender.
Stir in cooked chicken, beans and hot sauce; heat through.
