Heat a Dutch oven over high heat.

Season chicken with salt and pepper.

Working in batches, add two tbsp. olive oil to Dutch oven and sear chicken, skin side down, until crispy and browned, about 5 minutes.

Flip and cook the other side for three minutes longer. Chicken will be about cooked through but not fully done.

Repeat until all the chicken has been browned.

Remove chicken to a plate and add remaining olive oil to the Dutch oven.

Lower heat to medium. Add onions, green pepper, garlic, and let cook, stirring occasionally, until mixture is translucent and soft, about 10 minutes. Season with salt and pepper.

Meanwhile, preheat oven to 325ºF.

Add MarnaMaria Sazón Rojo seasoning blend, tomato sauce, sherry, and chicken stock. Stir, raise heat, and bring mixture to a boil.

Stir in rice, reduce heat to low and cover. Let cook for 15 minutes, stirring occasionally. After 15 minutes, rice should still be firm.

Add beer, pimentos, and peas and stir to combine.

Place the reserved chicken on top of rice mixture, cover and place in oven. Let cook for 15 minutes until the chicken is just cooked through and the rice is tender but still holding its shape.

Serve hot.