Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside. In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes. Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.