- Finely chop garlic with 2 teaspoons salt, then transfer to a bowl. Whisk in vinegar and oregano.
- Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour but no longer than 2.
- Render chorizo by cooking in a large pot over medium-high heat, stirring, until some fat has been released, 2 to 3 minutes. Add olive oil, onions and bell pepper and cook, stirring, until softened, about 5 minutes then add garlic and cook until fragrant.
- Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
- Reduce heat to medium then add chicken and marinade to the pan and cook while stirring, uncovered for 10 minutes.
- Stir in rice and cook for another minute. Then add tomatoes, beer and chicken broth. Bring to a boil, making sure rice is submerged.
- Then cover and reduce heat to medium-low. Cook, stirring halfway through, until rice is tender, 20 to 25 minutes.
- Remove from heat and let stand, covered, 5 minutes. Fluff rice, remove bay leaves, garnish with chopped cilantro and serve.
- Note: Our malty Red Mountain Ale or our crisp Blonde Kölsh Ale would also make a nice choice for this recipe.