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1
Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with the adobo seasoning mixture. Let sit for 2 hours if possible.
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2
Blend cilantro, parsley, oregano and lime juice with 1 cup chicken stock into a slurry.
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3
Heat 2 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through on low. Turn off the heat and keep the chicken warm.
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4
Place the dutch over back over high heat. Add the onions, green and red peppers and cook until soft. Add the garlic and the herb blend and cook for 1 minute.
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5
Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the beer, chicken stock, bay leaf, salt and pepper. Bring to a boil. Stir well, cover, reduce the heat to low and simmer for 10 minutes.
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6
After 10 minutes, add the peas to the top of the rice. Do not stir the rice. Cover and continue cooking until the rice is tender, about 8 minutes.
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7
Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice. Add the chicken and any drippings from the chicken pan and stir to combine.
