Mix the crushed garlic, achiote, cumin, coriander and salt together.
Rub the garlic seasoning on the chicken pieces.
Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
Add the broth or water, rice, peas and carrots, mix well.
Cover and cook over medium heat for about 20 minutes.
Reduce the heat to very low and cook for an additional 10-15 minutes or until the rice is tender.
Stir in the chopped cilantro.
Serve with maduros fritos, a small salad or lime pickled onions, avocado slices, and hot sauce on the side.