Soft Chicken Tacos

1 small chicken
1 poblano pepper seeded and sliced
2 jalapeno peppers seeded and sliced
3 plum tomatos chopped
1 bunch cilantro removed from the stem
1 pack corn tortillas
1 avacado sliced
2 tbl olive oil
1/2 tsp salt
pepper to taste

Roast the chicken at 375 degrees for about an hour. Pierce the inside of the leg with an instant thermometer without touching the bone. Done is about 175 degrees and clear running juices. Let it cool to room temperature. When cooled clean the meat off the bone and tear into small pieces.

While the chicken is cooling split the poblano, remove the seeds and slice into 1/4" strips. Do the same to the jalapenos. Cut the onion in half and slice into 1/4" strips.

Add the olive oil to a saute pan that has a tight fitting lid and on medium heat saute the onions and peppers until the onions are soft. Add the tomato and their juices, season with salt and pepper and simmer covered on low heat until the tomatos begin to break down (about 15 minutes).

Uncover, add the chicken and 1/2 the cilantro and simmer briefly.

Heat tortillas on a comal or flat grill/pan on the stove top, fill and top each with a pinch of cilantro.