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Season the chicken lightly with salt, pepper and cumin.
Heat 1 tablespoon oil in a large skillet. When hot, add the chicken and brown on both sides, about 2-3 minutes per side.
Repeat with remaining oil and chicken. Set aside and cover with tin foil.
To the skillet with remaining hot oil, add the onion and green pepper, cooking until the onion is translucent.
Add the garlic and cook an additional minute or two.
Pour chicken broth and beer into a large Dutch oven.
Add the browned chicken, cooked onions and green pepper, tomato sauce, saffron, bay leaf, oregano, cumin, salt, and pepper.
Bring everything to a rolling boil, reduce heat, cover and cook on low for 10-12 minutes.
Add the rice; stir. Bring to a boil and reduce heat.
When the rice has absorbed some of the liquid, cover and simmer on low for about 40-45 minutes, or until the rice is fully cooked and not soupy.
Add the frozen peas during the last five minutes of cooking.