Prepare Adobo Seasoning: In a small bowl, combine garlic powder, onion powder, cumin, oregano, and salt.

Create Sofrito: Finely dice the onion, red bell pepper, and poblano pepper, then mince the garlic.

Sauté Chicken: Heat a large pot and add olive oil. Season chicken thighs with adobo and cook until golden brown.

Cook Sofrito: Add sofrito mixture to the pot, stirring frequently until softened.

Combine Ingredients: Add rice, chicken stock, and beer to the pot. Return chicken to the mixture.

Simmer: Cover and reduce heat. Let it simmer until rice is fluffy and chicken is tender.

Add Peas and Olives: Stir in sweet peas and olives, heating through.

Garnish and Serve: Garnish with cilantro and serve with lime wedges.