In a large Dutch oven, cook sausage over medium-high heat, stirring occasionally, for 5 minutes. Add onion and next 3 ingredients. Cook, stirring often, for 7 minutes or until vegetables soften. Sprinkle chicken with pepper, and add to pot along with broth. Bring to a boil; reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken, and shred meat, discarding bones. Stir in rice, and cook for 20 minutes. Return chicken to pot, and cook 10 minutes longer or until rice is tender and chicken is heated through; stir in parsley.