Squeeze the juice from both lime halves over the chicken thighs, then season the chicken generously all over with salt and pepper. Let them sit for a few minutes while you prep the rest of your ingredients.

Heat the oil in a Dutch oven or a large, heavy-bottomed, ovenproof saucepan until shimmering, over medium heat. Add the chicken, skin sides down; sear for 8 to 10 minutes until golden brown with crisped edges; turn the thighs over and cook for 8 minutes on the second sides. The chicken will not be cooked through. Transfer to a plate.

Pour off all but 2 tablespoons of the rendered chicken fat/oil into a heatproof container (for saving or discarding once cooled).

Stir the onion, green bell pepper and garlic into the pot. Cook (medium heat) for about 5 minutes, until they have softened and the onion is slightly translucent. Add the sliced olives, tomato sauce or crushed tomatoes, cumin and bay leaf; cook for about 3 minutes, stirring every now and then.

Add the beer, broth, rice, saffron threads and the teaspoon of kosher salt, stirring to incorporate. Increase the heat to medium-high; once the mixture begins to boil, reduce the heat to low.

Return the crisped chicken thighs to the pot, skin sides up, nestling them into the rice just enough so their tops remain exposed. Partially cover the pot and cook for 30 minutes, or until the rice has absorbed nearly all the liquid.

Find the bay leaf and discard it. Let the chicken and rice rest, uncovered, for 5 minutes. Fluff the rice with a fork before serving.