Chicken Spaghetti II

The original recipe for this mouth-watering one-pot dish from River Road Recipes called for " boiling chicken in seasoned water." We have adapted it for modern chefs.
If necessary, remove the giblets from the chicken and leave them for another use.Saute the Spanish onion and the following 4 ingredients in the hot sauce in a large roasting pan over medium-high heat for 8-10 minutes or until tender. Add the tomato sauce, the next 5 ingredients, 1 cup of water, and the chicken. Bring to a boil; reduce heat to medium-low and simmer for 1 hour or until chicken is tender. Remove the chicken, leaving the tomato mixture to bake in the roasting pan. Let the chicken cool for 20 minutes.Meanwhile, simmer the remaining tomato mixture, stirring occasionally, for 20 minutes.Remove the skin and bones from the chicken and chop; mix with the tomato mixture. Sprinkle with parsley. Add salt and pepper to taste. Serve with spaghetti.