Using a large heavy pot or Dutch oven, brown chicken on all sides and remove from the pot. Set chicken aside.
Add stock, water, leeks, carrots, and bay leaves to the pot. Bring to a boil, scraping any browned bits from the bottom. Add back the chicken and season with salt & pepper. Reduce heat and simmer.
After an hour, remove chicken and shred meat from the bones. Add back the chicken meat and rice. Bring to a boil, reduce heat, and simmer about 15 minutes. Add prunes and parsley, and let simmer about 15 minutes more. Serve hot.