Braised Chicken Tacos

1. In a heavy pot, combine the vegetable oil, onions and jalapeno over high heat and sprinkle with salt. Cook over high heat, stirring for 5-7 minutes. The veggies will become browned and slightly soften. Add half of the chicken broth and stir to scrape all of the bronwed bits up from the bottom of the pan. Reduce the heat to medium.

2. Add the chicken breast, skin side down and cook, letting the fat render and the onions soften, for another 5 minutes.

3. When the onions are soft add the tomato sauce. Stir the cumin and chili powders into the sauce. Flip the chicken over and put a lid on the pot. Turn the heat to low and cook for about 15 minutes. Flip the chicken again and cook another 15 minutes.

4. Remove the chicken breast from the simmering pot, and using two forks, shred the chicken from the bone. Discard the bone and skin and add the shredded chicken back into the pot. Season generously with salt to taste.

5. Heat the tortillas in a dry griddle over medium heat until they are soft. Spoon hot black beans into your tortillas and then top with a spoon full of chicken and onions.

6. Top with fresh radish, green onion, cilantro and avocado as well as a squeeze of fresh lime juice and enjoy immediately.