directions

1. Season chicken with cumin, salt, and pepper. Make sure to season underneath the skin. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
2. Add chicken and brown well on all sides, until fat is rendered, about 7-10 minutes. Remove chicken and reserve.
3. Add onion, bell pepper, and garlic to the skillet. Stir well and cook until onion is translucent, about 5 minutes. Add rice, Maduro Brown Ale, chicken broth, tomato sauce, oregano, annatto, cumin, bay leaf, and 1/2 tsp salt. Stir well to combine. Bring to a boil, cover, lower heat and simmer for 30-45 minutes, until rice is cooked. Add frozen peas in the last 5 minutes of cooking.
4. Fluff rice with a fork and serve.

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