1. In large dutch oven add olive oil on medium high heat. Salt and pepper the chicken and sear both sides in dutch oven for 5 minutes per side. Then set aside chicken, it will finish cooking through in oven.
2. To the same pan add the butter on medium heat once melted add onions, celery, green pepper, red pepper, garlic, paprika, smoked paprika, cayenne, thyme and oregano and sweat out vegetables for 7 minutes. Do not brown.
3. Add the crushed tomatoes and chicken broth and stir to combine with the vegetables. Return the chicken and all its juices to the dutch oven and add your sliced andouille sausage. Stir to combine all ingredients.
4. Place lid on dutch oven and cook on 350 degrees for 40 minutes.