Place onion, bell pepper, garlic, and cilantro in a food processor to chop finely.

Heat 1 teaspoon of olive oil in a large Dutch oven over medium heat.

Season chicken thighs with salt and sauté until browned, about 5-7 minutes.

Remove chicken and set aside.

Add remaining olive oil and sauté onions, peppers, garlic, and cilantro for 5 minutes.

Add water, beer, tomato sauce, chicken bouillon, sazon, chicken, and salt. Bring to a boil.

Place browned chicken back into the pot, add frozen mixed vegetables, alcaparrado, and rice.

Stir and bring to a boil. Reduce heat to medium low, cover, and simmer for 25-30 minutes until rice is cooked and liquid is absorbed.

Turn off heat and let sit covered for an additional 10 minutes.

Remove lid and fluff rice with a fork before serving.