In a large stockpot, combine chicken, water, salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring to boil, then simmer covered for about 45 minutes.

Remove chicken, shred meat, and discard skin and bones. Return 8 cups of broth back to the pot with remaining seasonings.

Melt butter and heat olive oil in the same pot. Sauté onion until translucent, about 5 minutes. Add garlic and sauté for 30 seconds. Add sliced sausage and cook until browned.

Add shredded chicken and sautéed mixture back to pot. Gradually stir in rice, cover, and cook for about 25 minutes until rice is tender.

Fluff the Chicken Bog and adjust seasoning as needed. Serve hot with parsley and hot sauce on the side.