Chicken with rice (arroz con pollo)

Ingredients

• 1 roast chicken carcass, meat removed, or strippd chicken leg and thigh bones (see below)
• 1 onion, peeled, cut into quarters
• 1 carrot, peeled, cut in half
• 1 celery stalk, trimmed
• 1 leek, trimmed
• 2 cloves garlic, peeled
• 2 fresh bay leaves
• small bunch parsley stalks
• 1 litre/1¾ pints cold water
• 2 tbsp olive oil
• 1 red onion, peeled, roughly chopped
• 1 tsp cumin seeds
• 3 garlic cloves, peeled, sliced
• 1 red chilli, sliced
• 1 large carrot, scrubbed, cut in half, each half cut into 1cm/½in half moons
• ½ tsp smoked paprika
• 250g/9oz ripe tomatoes, preferably on the vine, chopped
• 1 red pepper, cut in half, seeds removed, chopped
• 1 x 330ml/11½fl oz bottle lager
• 400g/14oz long-grain rice
• 200g/7oz peas
• 600g/1lb 5oz cooked leftover chicken breast and leg or thigh meat, shredded, or 1 chicken carcass, cooked, meat shredded, carcass reserved (see above)
• 40g/1½oz chopped fresh coriander leaves, plus extra to serve
• 1½-2 limes, plus 1 extra lime, cut into wedges, to serve