Brown chicken: Add olive oil to a large oven safe skillet, preferably one with a cover and heat over medium heat. Season chicken thighs with salt and pepper. Place the chicken in the skillet and cook on each side just enough so that the chicken browns a bit. Remove chicken from skillet and set aside.
Preheat oven to 375 F degrees.
Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring occasionally.
Deglaze pan and add rice: Deglaze the pan with the white wine and cook for about 1 minute until most of the wine has evaporated. Add rice and bay leaves to the skillet and stir and brown the rice for about a minute.
Add remaining ingredients: Stir in the frozen peas and corn. Add the beer, chicken broth and stir. Add the chicken back to skillet by placing it over the rice.
Bake: Cover the skillet with a lid and transfer to the oven. Bake for 30 minutes until the rice is cooked through.
Garnish: Garnish with cilantro or parsley and serve.
Use a long grain rice such as basmati or jasmine rice.
Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t over power the flavor of this dish.
I used a Chardonnay white wine. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.