Arroz Con Pollo Panameño

Name: Arroz Con Pollo Panameño
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Latin American
Ingredients: 2 dried bay leaves; 4 bone-in, skin-on chicken breasts (about 2½ pounds); 3 cups long-grain rice; 3 tablespoons canola oil; 1 large yellow onion, peeled and chopped; 5 garlic cloves, peeled and minced; 1/4 cup fresh parsley leaves, chopped; 1 tablespoon sazón; 1 dash adobo powder; 1 dash Worcestershire sauce; saffron (3 threads); 1 (6-ounce) can tomato paste; 1 teaspoon kosher salt; 1 (15-ounce) can tomato sauce; 1 cup Manzanilla olives with pimiento; 1/2 cup nonpareil capers in brine, drained; 1 (8.5-ounce) can peas and carrots, drained; 1 (12-ounce) can dark beer, such as stout, dark lager, English porter, Modelo Negra, or Munich dunkel; Jarred pimientos morrones, for serving