1. In a large stockpot, place the whole chicken, water, salt, pepper, smoked paprika, garlic powder, onion powder, and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 45 minutes, or until the chicken is fully cooked and tender.

2. Remove the chicken from the pot using tongs. Let it cool slightly, then shred the meat using two forks. Discard the skin and bones. Strain the broth if desired, then return 8 cups of broth to the pot.

3. In a separate skillet or in the same pot after removing the broth, heat butter and olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Add the sliced sausage and cook until slightly browned.

4. Return the onions, garlic, and sausage mixture to the pot with the broth. Add the shredded chicken and bring to a simmer. Stir in the rice, then cover and cook over low heat for about 25 minutes, or until the rice is tender and the liquid has mostly absorbed. Stir occasionally to prevent sticking.

5. Once the rice is cooked and has absorbed the broth, fluff with a spoon. Adjust seasoning with extra salt and pepper if needed. Garnish with parsley and serve hot with optional hot sauce.