Preheat a caldero on medium heat. Cut up the chicken, and season with the olive oil, adobo, sazon, garlic powder, oregano and cumin. Toss to coat. Add olive oil into the caldero, and brown the chicken pieces for 4-5 minutes per side, or until they've got some color on them. Once browned, remove from the pan and set aside.
Add the chopped peppers, onions, garlic and sofrito. Cook for 5-7 minutes, until the veggies start to become tender. Add the tomato sauce and stir for one minute.
Next, add in the beer and water or broth, powdered chicken bouillon, sazon, bay leaves and cilantro. Bring the mixture to a boil. Once it's come to a boil, taste for seasoning. If it needs more salt, sprinkle in a bit more of the powdered chicken bouillon.
Once the liquid is seasoned to your liking, add in the rice, and stir to evenly distribute the rice. Nestle the chicken back into the liquid, and cook on medium, without a lid, until most of the liquid has been absorbed.
Once the liquid has been absorbed, use a spoon to mound the mixture into the center of the caldero, then cover and reduce the flame to a simmer. Cook for 25-30 minutes, until the rice is tender and fluffy.