In a large stockpot, place the whole chicken and cover it with water. Add salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring to a boil, then simmer for 45 minutes.

Carefully remove the cooked chicken, shred the meat from the bones, and return 8 cups of broth back into the pot.

In a skillet, melt butter and olive oil. Sauté the onion until translucent, then add garlic and smoked sausage, cooking until browned.

Add the sautéed sausage and onion back into the pot with the broth. Stir in shredded chicken and rice. Bring to a gentle simmer and cover. Cook for 25 minutes.

Fluff the rice and adjust seasoning if needed. Serve warm, garnished with fresh parsley.