For an easier chicken mole recipe, you can skip the step of making broth and buy a rotisserie or shredded chicken. However, going through the effort usually pays off in the end with enhanced flavor. To begin, boil 8-9 cups of water in a large stockpot or dutch oven. Then, add chicken pieces and continue boiling on medium heat for about 15 minutes.
This paleo and keto Mexican mole sauce is a truly wonderful (and abbreviated!) version of a traditional family recipe. Expect to be blown away! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Toast ancho chilis in a skillet or pan over medium heat until softened, 2-3 minutes.
**Keep in mind that the chicken serves 4, but you'll likely have mole sauce left over (makes about 10 servings). Please keep in mind that nutrition facts were estimated for the sauce only,
Sieve the mole sauce into the Dutch oven and, once hot, stir in the chocolate, 4 tablespoons of sweetener and a bay leave. Turn heat down to low and simmer for 20 minutes. Taste for sweetness and salt and cook for 20 minutes more.