Season chicken with ½ teaspoon each of salt and black pepper. Heat oil in a large dutch oven over medium-high heat. Add half the chicken and cook about 5 minutes, or until browned on all sides. Remove from pan and brown remaining chicken. Add cooked chicken back to the dutch oven, along with the sausage. Cook, stirring frequently, for 5 minutes or until browned.
Remove contents of pan with slotted spoon and reserve. Add onions, bell pepper, ¾ cup green onions, and ½ cup chopped parsley. Cook, stirring frequently, for 5 minutes. Add garlic and rice and cook, stirring constantly, for 2 minutes over medium-high heat. Add chicken stock, chicken, sausage, remaining salt, and ground red pepper. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, or until rice is tender and liquid has been absorbed.
Remove from heat and let stand, covered, for 5 minutes. Stir in remaining ¼ cup green onions and ½ cup chopped parsley. Garnish with parsley sprigs and serve hot.