Blend the marinade ingredients (onion, garlic, parsley, turmeric, vinegar, olive oil, salt, and pepper) in a food processor until smooth.

In a bowl, coat the chicken pieces in the marinade. Cover and refrigerate for at least 2 hours or overnight.

Heat 1 teaspoon olive oil in a large pot or Dutch oven over medium heat. Add the sausage slices and brown them for about 5 minutes. Remove and set aside.

Add the marinated chicken (reserve leftover marinade) to the pot and lightly brown on all sides, about 10 minutes. Remove and set aside.

In the same pot, sauté the chopped onion and carrot for about 5 minutes until softened and caramelized.

Deglaze the pan with white wine, scraping up the browned bits from the bottom.

Return the chicken and sausage to the pot. Pour in the chicken broth, cover, and simmer on medium-low heat for 15 minutes.

Stir in the rinsed rice, tomatoes, bay leaves, reserved marinade, and season with salt and pepper to taste. Cover and simmer for another 15 minutes, or until the rice is tender. A little bit of liquid remaining is normal.

Turn off the heat and let the dish rest, covered, for 10 minutes.

Fluff the rice, stir in chopped parsley, and serve warm.