American Chicken jambalaya

Ingredients

1 x 2kg (4 lb) chicken, parson's nose removed
A few bay leaves
1 onion, unpeeled, chopped into quarters
About 200 g from one or more of the following cooked meats: Cooked ham, 1 chorizo sausage, peeled and roughly chopped, Sliced, cooked belly pork, Roughly sliced bacon, could be uncooked if thin enough
40 g (1 ½ oz) butter, ghee or olive oil
4 to 7 cloves garlic, peeled and crushed
6 spring onions, chopped on the diagonal
2 sticks of celery, 'strings' removed with a mandoline and chopped into moons
3 or 4 sweet bell peppers, any colour, deseeded and chopped
3 teaspoons paprika powder
½ teaspoon dried oregano or dried mixed herbs
2 tablespoons fresh basil leaves, chopped, if available
1 large can plum tomatoes, chopped
500ml to 600 ml of the water the chicken was boiled in
1 tablespoon Worcester sauce
Chillies, chilli sauce or chilli powder to add warmth, not heat.
* I used: 1 teaspoon chili guajillo (powder), 2 teaspoons pasilla chili (diced), 1/2 teaspoon chipotle chillies (diced)
* Suggested alternative if using sauce: 1 to 2 tablespoons Louisiana hot pepper sauce (or to taste)
sea salt and freshly ground black pepper
400 g (14 oz) basmati rice (long grain rice)