This tasty dish is similar to the Guatemalan jocón I made a few months ago. I first make the cooking liquid out of onions, fresh tomatoes, garlic, tomatillos, and cilantro – all pureed together with my stick blender along with chicken stock, cumin, coriander, salt and pepper. Then I cover chicken thighs with the cooking liquid and let it go in the slow-cooker for 8-9 hours.
Then I serve it over white (or yellow) rice and top it with the quick-pickled vegetables. To make these, I mix one tomato, one medium red onion, half of a European cucumber – all cut in half and sliced thinly) with lemon juice, olive oil, salt, and pepper. The pickling liquid should taste like a strong vinaigrette. You could also toss in some fresh cilantro or sliced scallions. Mix it up and let it sit in the fridge while the rice cooks away.