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Preheat oven to 350°F. Season the chicken with salt, pepper and lime juice. In a paella pan, heat the olive oil. Brown the chicken then remove from the pan, and set aside.
Add the onions, peppers and garlic to the paella pan. Cook until translucent. Add the tomato sauce, cumin and bay leaf; cook for another 5 minutes. Add the browned chicken, wine, beer and sherry, and cook for 5-8 minutes. Add the stock, bring to a boil and adjust the seasoning. Add the drained rice and the saffron.