Mexican food. A real treat for the foodie. Flavor combinations that are so incredible they can make your mouth water just by thinking about them.
Chicken Mole is no exception. This classic Mexican dish is as authentic as it gets. Here in lies the problem. What type of Mexican food do you prefer?
Are you a Taco Bell junkie or are you a purist who’s constantly on the search for the most authentic Mexican restaurant in your town? This does make a difference. Don’t get me wrong, I can certainly go for a 6 pack of hard shell tacos with a meximelt on the side and some cinnamon twists for dessert but lets be honest, that’s not Mexican food. Mexican food is exciting, exotic, simple yet complex in its flavors. Mexican food is soul satisfying, spicy, savory, and nostalgic. Mexican food is leftovers reconstructed, family and fiesta!!
Well at least that’s what it’s like for me and today I am very excited to bring to you a dish that screams Mexico. This chicken dish is low carb, loaded with flavor, and very easy to make. So pack your bags because your taste buds will definitely be going on a vacation south of the border. Destination, Puebla, MX.
Mole recipes vary by family and region. Quite personally I think that the only thing they have in common is their long list of incredible ingredients. The process of making mole is generally quite laborious and often takes several days. In today’s recipe I’ll show you how to make this sauce in under an hour and you’ll end up with a delicious, authentic mole that is spicy, smoky, sweet, savory, and slightly nutty. The depth of flavors that come from this mole sauce literally bloom on your tongue and goes down so smooth.
I personally like using chicken thighs for this dish as I generally precook the thighs sous vide at 165F for 2 hours and just add it to the sauce at the end. You can use whatever protein you like or heck you can even make this vegetarian/vegan and go with cauliflower, zucchini, or broccoli. The spice level can be controlled by de-seeding and de-veining the peppers. Also you can increase or decrease the chipotle powder to your liking.
Having a good blender is the key to making a nice smooth mole. I personally use the Vitamix Heritage 750 model and It’s incredible. The next time you’re in the market for an awesome blender you should really consider this one.
After you cook your vegetables for a bit you’ll want to puree all of your ingredients together. This will deliver the best texture and consistency for your mole. If you want to keep it low carb and keto friendly you’ll have to use a few special ingredients. One is Xylitol. this Keto approved sugar will help balance your mole sauce. Another special ingredient that you’ll want to use is no sugar chocolate. This will help tame a little of the spice and give your mole it’s signature dark color. The flavor is not dominating so don’t think you’ll be eating a chocolate flavor sauce. Finally I like to use chile anchos in my mole as they are mild, smoky, and jammed with flavor. Basically the chile ancho is a dried poblano pepper. The process of drying the pepper completely transforms the flavor profile making it a great pepper for sauces.
Enjoy this recipe. In the video below I’ll take you through all the steps. Be sure to leave me a comment if you have any questions. You can make the sauce and add chicken like I did or you can freeze it in pint size portions by itself for later.
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Mexican Chicken Mole (Keto)
Ingredients
For the Mole Sauce
- .5 oz dried chili ancho
- 2 jalapenos remove the seeds and veins if you want it less spicy
- 1 lbs onions rough chopped
- 3 tbsp garlic minced
- 2.5 tbsp sesame seeds toasting is optional
- 1 tbsp smoked paprika
- 1.5 tsp chipotle powder
- 1 tbsp cumin powder
- 2 tsp coriander powder
- 1.25 lbs roma tomatoes diced
- 1 cup chicken stock
- 2.1 oz dark chocolate 70% or higher. You can also use regular dark chocolate if you are not on the keto diet
- 2.5 tbsp xylitol or brown sugar if you are not on the keto diet
- 1/2 cup cilantro
- .5 tsp cinnamon powder
- 1.25 tsp dried oregano
- 3.5 tbsp peanuts
- 1.5 tsp kosher salt
- 2 tsp lemon juice
For the chicken
- 12 chicken thighs boneless skinless
- salt and pepper to taste
Instructions
- Remove the stem and the seeds from the dried chile ancho. Soak them in a cup of hot water for 20 minutes till soft. Don't thow away the water. we'll use it later.
- On a medium high heat begin by cooking the onions and jalapenos. After the onions soften add the garlic and cook a few minutes more
- Next add the rest of the ingredients, including the re-hydrated chile. Use the water from the chile and add chicken stock to it to satisfy the chicken stock portion of the recipe. Allow this to simmer for 25-30 minutes stirring occasionally.
- To finish your mole run all of your sauce through the blender till it becomes smooth.
- taste and adjust your seasonings.
To Cook The Chicken
- Season the boneless skinless chicken thighs with a little salt and pepper
- Sous vide at 165F for 2 hours
Freezing Instructions.
- Place the mole sauce with cooked chicken thighs in a freezer friendly container
- If you vacuum seal you will retain the freshness longer ( 9 months to a year)
- to reheat, thaw and either reheat in the oven at 350F for 25-30 minutes or you can reheat in a skillet on the stove top.
Nutrition
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