Arroz con Pollo (Chicken and Rice)

Directions

1. Sauté the bacon in a large frying pan. Reduce heat to low and cook for 10 minutes. Once the fat is released, remove the bacon.
2. Season the chicken thighs lightly with salt, pepper, and a little cumin.
3. Bring bacon fat to medium-high heat and add the chicken. Remove the chicken when it is browned on both sides.
4. Add a little olive oil to the same frying pan. Sauté the onion and green pepper until the onion is translucent.
5. Add the mashed garlic and cook an additional 2 minutes, stirring frequently.
6. Pour the chicken broth and beer into a large covered pot.
7. Add the browned chicken pieces, cooked onions and green pepper, tomato sauce, bijol, bay leaf, oregano, cumin, salt, and pepper.
8. Bring everything to a boil, reduce heat, cover, and simmer for 15 minutes.
9. Add the rice, bring to a boil, and reduce heat.
10. When the rice has absorbed some of the liquid, cover and simmer for 30–45 minutes.
11. Add the frozen peas during the last 5 minutes of cooking and serve hot.