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lizandcliff
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In large pot on medium high heat with oil, sear chicken thighs skin side down until golden brown & repeat with drumsticks. They should not be cooked through just have some color. Set aside.
In the same pot, sauté onion & bell peppers until soften. Add garlic and stir until fragrant, about 30 seconds. Pour in tomato sauce, seasonings & bay leaves. Cook down for a few minutes before adding cooking wine, chicken stock & bijol. Bring this to a boil and add back your chicken. Cover and simmer on low for 20 minutes or until internal temp reaches about 175F. Pour in washed short grain rice, cover and let it simmer on low for about 10 min. Rice should be almost cooked before you uncover and add a beer. Cover again and cook for another 10-15 min. Rice should still be soupy, not sticky, but super tender.