Steps
1. At least six hours in advance, marinate the chicken pieces in the Worcestershire sauce, salt, wine, half garli, and oregano. Refrigerate.
2. Rinse the rice twice in cold water. Drain.
3. In a big saucepan, heat the cooking oil at high temperature and brown the chickens pieces on all sides. Reduce the heat to medium, cover and cook for 30 mn, or until the chicken is tender. Remove the pieces and their cooking liquid to a bowl.
4. Using the same pan where the chicken was browned, saute the onion, the rest of garlic, green pepper, and coriander in the olive oil. Add the tomato paste, chicken bouillon cubes, olives, capers, and water. Mix well.
5. Add the chicken pieces and their cooking liquid, and cook uncovered over medium heat for 15 mn.
6. Add the rice. Mix well, and simmer uncovered for 20 mn. Add the beer and continue the low heating cooking for 20 more mn, or until the rice is tender and has doubled its size.
7. When done, this rice has the consistency of a thick soup, and is served in soup bowls sprinkled with Parmesan cheese, ground black pepper, and early green peas.

Source
Dominican Cookbook

Serving
8