Prepare the adobo marinade, adobo seasoning, sofrito sauce, and olive and pepper mix.

Remove skin and excess fat from chicken.

Marinate chicken in adobo marinade for 8-24 hours in the refrigerator.

Remove chicken from marinade and drain off excess.

Sprinkle chicken with adobo seasoning.

In a large dutch oven or heavy pot, add oil, chorizo, and chicken.

Cook over medium heat until chicken is browned on both sides, about 5 minutes.

Add the sofrito mixture and stir until softened, about 5 minutes.

Add cumin, oregano, paprika, salt, bay leaves, and Olive and Pepper Mix.

Stir and cook for 2 minutes.

Stir in tomatoes, beer, broth, and rice; bring to a boil ensuring rice is submerged.

Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes without removing the lid.

Turn off the heat, keep the lid on, and let stand for 10 minutes.

Remove the lid and serve. Garnish with additional Olive and Pepper Mix, if desired.

Serve with lime wedges.