Preparation / Directions:
Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Remove chicken from broth. Strain broth through cheesecloth-lin sieve. Skim fat from broth.Cook sausage in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken. Stir in reserved broth and remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 30 to 40 minutes or until juices of chicken run clear and rice is tender. Sprinkle with parsley.