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Fill a large cooking pot about half way with water and bring to a simmer over high heat. Gently ease the whole chicken into the simmering water, adding the parsley sprig, bay leaves, garlic cloves, salt and pepper. Cover the pot so it simmers gently for nearly an hour. Add all the remaining vegetable chunks and continue to simmer uncovered for another 30 minutes until they are tender. Carefully remove the whole chicken and cut into pieces on a plate. Place the rice on a large platter, or individual bowls. Then top with the chicken and vegetables. Spoon the fragrant broth over the chicken and rice and sprinkle with minced parsley.