Season the bone-in chicken breast, legs or thighs with saltand pepper. Add a half onion, any aromatics such as bay leaves, cloves,cinnamon stick, and cover with 8 cups of water. Bring to boil, then cover and simmer over medium heat untilthe chicken is cooked through, about 30 minutes.
Remove the chicken and shred. Using a strainer, strain the broth and return to the pot.Or, skim all the aromatics and onion out so, only the broth remains.
Wash the rice until the water runs clear. Add to the potwith the chicken broth and cook over medium heat for 15 minutes or so, untilthe rice is cooked.
Add the shredded chicken, finely chopped parsley, and seasonwith salt and white pepper.Let simmer for 10 minutes and serve immediately.