1. Saut the bacon in a large frying pan.

Reduce heat to
low and let the fat render out of the bacon about 10
minutes.
2. Meanwhile, season the chicken lightly with salt, pepper
and a little cumin.
3. Once the fat is released, remove the bacon. Increase
temperature to medium-high and add the chicken to the
hot bacon fat.
Remove the chicken when it is browned on both sides.
4. Add a little olive oil to the same pan you fried the
chicken in, and saut the onion and green pepper until the
onion is translucent.
5. Add the mashed garlic and cook an additional minute or
two, stirring frequently.
6. Take the chicken broth and beer and pour into a large
covered pot. Add the browned chicken pieces, cooked
onions and green pepper, tomato sauce, Bijol, bay leaf,
oregano, cumin, salt, and pepper.
And hey, why let all that delicious bacon go to waste?
Chop it up and toss it in!
Bring everything to a rolling boil, reduce heat, cover and
cook on low for 15 minutes.
7. Add the rice. Bring to a boil and reduce heat. When the
rice has absorbed some of the liquid, cover and simmer on
low for about 30-45 minutes, or until the rice is fully
cooked and not soupy.
Add the frozen peas during the last five minutes of
cooking only.

To taste salt, pepper, and cumin for chicken
1/2 cup olive oil for frying
1 large onion, chopped
5 cachucha peppers, chopped (Substitute 1 large green or
red pepper)
4 cloves garlic, mashed
1 12-ounce bottle beer
3 and 1/2 cups chicken broth
1 (8-ounce) can tomato sauce
1/2 teaspoon Bijol Powder
1 bay leaf
2 teaspoons oregano
2 teaspoons cumin, ground
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 1/2 cups parboiled rice
1/2 cup frozen green baby peas