Season the chicken with the salt and pepper.  Fry chicken skin side down in a small amount of oil until lightly browned.  

Dice up onion and bell pepper, and mince garlic.  Add them to the pot with broth and bouillon cube.  Cover and cook until chicken is done.

Add rice, beer, and bijol/annatto/paprika; return to a boil, then lower heat to simmer and cover pot for about 20 minutes, until rice is cooked.

You can add more beer or broth if needed.  Stir in peas and garnish with strips of pimento.