Combine the chicken with the wine, onion, garlic, tuna, anchovies, salt, pepper and lemon rind in a heavy saucepan. Cover, bring to a boil, and simmer gently for twenty-five minutes, or until chicken is tender.
Transfer the chicken to a bowl. Put the sauce in which the chicken was cooked into the container of an electric blender and purée it; or put it through a food mill.Add the oil and juice, and pour over chicken. Cover and let stand overnight.
Spread the cold rice on a serving platter. Slice the chicken into large oval pieces, discarding the bones. Place chicken atop rice. Add parsley to the sauce, pour over chicken and rice, and sprinkle with capers.