Trim skin and fat off of chicken drumsticks and toss with salt and pepper in bowl.
In a large skillet, cook onions, more salt/pepper, and olive oil until slightly translucent.
Add in chicken and brown on all sides, remove from skillet.
Add in tomato sauce, el pato sauce, cumin, and beer into skillet and deglaze the bottom of the pan.
When the tomato mixture begins to bubble slightly, add in chicken and cover. Cook for 15-25 mins.
With 10 mins to go, add in the green and red bell peppers to finish cooking with the chicken.
Set aside and rest for 5 mins. Reheat (or cook) the white rice.
Serve chicken with beer/tomato sauce over white rice and garnish with cilantro