Combine all of the chicken marinade ingredients in a bowl. Refrigerate until ready to use, at least 3 hours and up to 36 hours.
Cook arroz con pollo
Place a large, heavy-bottomed pot over medium heat. Add bacon. Cook until bacon grease begins to render (release its fat), 3-5 minutes. Move cooked bacon to a small bowl, leaving as much bacon grease in the pan as possible.
In the same pot over medium heat, add 1 tablespoon of olive oil. Add chicken pieces and brown on one side, flip and repeat on the other side. Move chicken pieces to a plate.
Check the heat, making sure that the brown bits on the bottom of the pan aren't burning. If they are, turn the heat down. Add garlic, celery and bell pepper. Cook 3 minutes, until some steam is rising from them.
Add the rice, reserved bacon and frozen peas. Cook, scraping the bottom of the pan for about a minute.
Arrange the reserved chicken pieces on top of the rice. Turn heat to low and place the lid on top of pan. If you don't have a lid, place a large enough piece of aluminum foil on top of the pan and cinch it around the edge to create a seal.
Cook for 30 minutes without removing lid.
Taste for salt, seasoning as needed and serve immediately.