Rinse the chicken pieces and pat dry with paper towels. Put in a large bowl.
Using a mortar and pestle or a food processor, grind or process the garlic, cumin, oregano, allspice, orange juice and salt to a paste.
Rub the chicken pieces all over with the paste. Let sit for 2 hours at room temperature or for up to 24 hours in the refrigerator, tightly covered with plastic wrap.
Place the rice in a medium bowl, cover with cold tap water, and swirl. Drain while holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer.
Heat the oil in the chosen pot over medium heat. Add the bacon or ham and sauté until lightly golden, about 3 minutes.
Scrape the seasoning paste from the chicken pieces and reserve it. Working in batches, add the chicken pieces to the pot and sauté until golden, turning occasionally with tongs, about 5 minutes on each side.
Remove to a platter. Leave the bacon or ham pieces in the pot.
Add the garlic to the fat remaining in the pot and sauté until golden, about 20 seconds. Add the onion and sauté until light golden, about 6 minutes.
Add the bell pepper, cumin, oregano, bay leaf, and black pepper, stirring for 5 minutes. Stir in the tomato sauce and reserved seasoning paste and simmer for 8 minutes.
Add the rice and cook, stirring to coat well, for 2 minutes. Add the beer and continue simmering for 2 minutes.
Add the chicken broth, olives, and capers and let simmer in the sauce to absorb flavors for about 5 minutes. Pour in the water and salt, and mix well. Taste for salt.
Bring to a boil over medium heat, then lower the heat to medium-low and simmer, covered, for 15 to 20 minutes. The liquid will not be fully absorbed.
Stir gently with a kitchen fork to fluff the rice and mix all ingredients. Reduce the heat as low as possible and cook, tightly covered, for 15 minutes.
If using fresh asparagus, place on top of the rice before covering. If using canned, add to heat through at the end of cooking, 1 to 2 minutes.
Add the peas and the pimientos or roasted peppers and fluff the rice with a fork.
Let rest for 5 to 10 minutes before serving. The texture of the rice should be creamy yet with grains that still have some bite.
Remove from the heat and spoon the rice and chicken onto a platter. Garnish with the asparagus and pimiento. Serve.