Cuban-Style Chicken and Rice (Arroz con Pollo)

Name: Cuban-Style Chicken and Rice (Arroz con Pollo)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Cuban, Latin American, American
Ingredients: 1 lime, cut in half; 4 bone-in, skin-on chicken thighs; 1 teaspoon kosher salt, plus more as needed; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 small yellow onion, finely chopped (about 3/4 cup); 1 green bell pepper, seeds and ribs removed, finely chopped (1 to 1 1/2 cups); 4 cloves garlic, minced; 1⁄3 cup pimento-stuffed manzanilla olives, sliced; 1⁄2 cup plain tomato sauce or canned crushed tomatoes; 1⁄2 teaspoon ground cumin; 1 bay leaf; 12 ounces light (as in pale) beer; 2 cups chicken broth; 1 1⁄4 cups uncooked long-grain white rice, rinsed; A baby pinch of saffron threads; When roasting cauliflower, go whole or go home