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In a large mixing bowl, season chicken with cumin, salt and pepper. Stir.
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Add oil to a medium-large sauce pan and allow it to heat.
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Add chicken skin side down and cook on high until it browns on both sides. Skin should be crispy. Once seared, set the chicken aside.
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Stir-fry onion and bell peppers for two minutes until onion becomes transparent.
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Add rice, water or broth, beer, cilantro, garlic and vegetables, stirring once.
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Add chicken thighs at the very top.
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Cover and allow to cook on low for 15 minutes (or until water boils down). Then, turn fire off and let rice sit covered for an additional 20 minutes.
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Enjoy!