1. If applicable, remove giblets from chicken, and reserve for another use.
2. Sauté Spanish onions and next 4 ingredients in hot drippings in a large Dutch oven over medium-high heat 8 to 10 minutes or until tender. Stir in tomato sauce, next 5 ingredients, 1 cup water, and chicken. Bring to a boil; reduce heat to medium-low, and simmer 1 hour or until chicken is done. Remove chicken, reserving tomato mixture in Dutch oven. Cool chicken 20 minutes.
3. Meanwhile, simmer reserved tomato mixture, stirring occasionally, 20 minutes.
4. Skin, bone, and shred chicken; stir into tomato mixture. Stir in parsley. Add salt and pepper to taste. Serve over spaghetti.