I made these taco’s for lunch this past Saturday. I had no intention of photographing these or sharing them with you- I was just trying to make real life lunch. It was a weird day where it seemed like the cupboards were completely bare. Everyone was starving and Pete was getting ready to go help my brother move all day, so I knew he needed a good lunch- only I couldn’t bring myself to go to the store. So I rummaged and got very inventive.

Braised Chicken Tacos

We did happen to have one lone huge chicken breast in the fridge and so I did a fast braise with an onion, a jalapeno and a jar of tomato puree along with some spices. Um, it was pretty great.

Braised Chicken Tacos

Then we had canned black beans (although these are better) and some straggling radishes, green onion and cilantro in the fridge. We also had one of three avocados that were not brown and stringy inside (which was cause for celebration on it’s own!) I piled all of this together within about 40 minutes while we were playing “Old Maid” with no expectations at all.

Braised Chicken Tacos

To my surprise these were a huge hit. And not just with Pete (who seriously RAVED), but with Pia- who honest to God ate 5 of these tacos. Five. My tummy hurts just thinking about it. So this is a great option for a weeknight dinner or an easy weekend lunch!

Braised Chicken Tacos


Recipe: Braised Chicken Tacos

serves 4 people


  • 2 tablespoons vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 large chicken breast with skin and bone (mine was about 1 pound)
  • 2 cups chicken broth
  • 1 12 ounce can tomato sauce
  • 2 tablespoons cumin
  • 2 tablespoon Mexican style chili powder
  • 1 tablespoon chipotle chili powder
  • kosher salt to taste
  • 14 Corn tortillas
  • 4 cups Black beans (or two cans)
  • Fresh cilantro
  • Green onions, thinly sliced
  • Fresh radishes, thinly sliced
  • Avocado slices
  • Lime wedges


  1. In a heavy pot, combine the vegetable oil and onions and jalapeno over high heat and sprinkle with salt. Cook over high heat, stirring for 5-7 minutes. The onions and jalapeno’s will become browned and slightly soften. Add 1 cup of chicken broth and scrape all of the bronwed bits up. 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 until they are soft. Spoon hot black beans, 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.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

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