Mole Dish Recipe

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2 Tbsp peanut butter Heat the vegetable oil in a skillet. Cut the chicken breast into pieces and brown for about 5 minutes, stirring. Put chicken on a plate. Dice the onion and garlic. Brown for 3 minutes. Add in the salsa, chicken broth, cocoa and peanut butter. When the mixture boils, reduce to a simmer and add in the chicken.

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Low Carb Chicken Mole Recipe. Chicken Mole (pronounced moh-lay) is a delicious chicken dish with a rich, flavorful sauce. A mole sauce is typically created with peanuts, cocoa and an assortment of spices. This one does it the easy way, combining peanut butter and cocoa powder. Tradition has it that mole sauce was first created by nuns in the state of Puebla, Mexico. …

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1 1/2 tablespoons unsweetened cocoa powder 1 Tablespoon lime juice Remove skin from chicken, sprinkle chicken with salt, heat oil in skillet. Place thighs flesh down and cook till brown. Remove chicken from skillet Add salt, …

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While onion mix is cooling, place chicken pieces in 9 x 11 baking dish and drizzle with a bit of olive oil and sprinkle with salt and pepper to taste. …

Rating: 5/5(3)
1. Preheat oven to 400 degrees F
2. Heat oil in large skillet and add chopped onion. Saute about 5 minutes or until translucent (add 2 tsp minced garlic for last minute if desired). Add chicken broth and simmer for 15 minutes. Let it cool a bit.
3. While onion mix is cooling, place chicken pieces in 9 x 11 baking dish and drizzle with a bit of olive oil and sprinkle with salt and pepper to taste. Bake at 400 degrees for 20 minutes
4. While chicken is baking, pour cooled onion mix into blender or food processor and add peanut butter and mole spice blend. Blend until smooth.

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Directions Preheat oven to 375 °F. Place your oven rack on the middle hung. In large pot, over medium heat, combine EL POPULAR Mole paste or powder and chicken broth. Add broth slowly, while stirring, until you reach your desired consistency. Cook 3-4 min or until mixture is smooth. Remove from heat. Trim leaves at the base of the cauliflower head.

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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

Rating: 5/5(4)
1. Toast ancho chilis in a skillet or pan over medium heat until softened, 2-3 minutes. Be careful not to overcook them as they'll turn bitter. Remove stems, slice them open and discard seeds. Transfer to a bowl, cover with boiling water and soak for 30 minutes.
2. If you're doing the roasting under broiler, place an oven rack to the highest position and turn on your broiler to the highest setting. Leave the red pepper whole (you'll have to turn it around a couple times) and slice tomatoes in half. Place in a baking tray and broil until charred and blistered, 5-10 minutes.
3. Alternatively, you can go old-school and skewer the tomatoes and red pepper. Charring them in an open flame on your stovetop (think bonfire marshmallows!).
4. Transfer the charred tomatoes to blender (skins on) and the red pepper to a sealed plastic bag and set aside to 'sweat'.

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2 slices of white bread 1 yellow/white corn tortilla 4 saltine crackers 8 animal crackers 8 clavos Small grab of pimienton (pepper corn) Small grab of cominos (cumin seeds) 5 garlic cloves 2 hojas de laurel (bay leaves) 1 white onion Big grab of almonds Big grab of peanuts 4 chicken breast 3 tablespoons Consume Vegetable oil NOtes

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Once the mole is smooth, add back into the pot and put the chicken breasts into the pot too. Let the chicken and mole sauce simmer about 25- 30 …

Rating: 5/5(11)
1. Combine the black pepper, garlic powder, onion powder, and salt in a small bowl. Sprinkle the chicken breasts with the seasoning. In a large Dutch Oven, over medium heat, add the Tablespoon of olive oil and let heat up, add in the chicken breasts and brown. This will take about 5 -7 minutes. Set aside
2. Keep Dutch Oven over a medium heat, add the other Tablespoon of olive oil and saute the onions until soft and add in minced garlic, cinnamon stick, pepitas, chopped almonds, cloves, and raisins. Saute a minute or two to let the flavors blend.

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1 dinner roll, torn into pieces 2 corn tortillas, cut into 1-inch strips 2 tomatoes, cut in half crosswise 5 tomatillos, cut in half crosswise 1 tablespoon …

Rating: 5/5(76)

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Cook briefly until it reaches a low boil. In a 6-quart Dutch oven, bring the 4 cups chicken broth to a boil. Add the chicken thighs and reduce the heat. Cover the pot and simmer …

Rating: 5/5(1)
1. Heat a large skillet over medium-high heat (no oil). You're going to roast (or toast) the first 7 ingredients in this skillet.
2. First add all the chile peppers and roast 2-3 minutes, turning once. Remove from skillet and place on cutting board. Cut peppers in half lengthwise and remove seeds. Place in a bowl and pour enough boiling water over the peppers to cover. Let them soak for about 10 minutes.
3. While peppers are soaking, toast the peppercorns, cloves and cumin seeds for 1-2 minutes or until just fragrant. Remove from skillet and grind up in a spice grinder until finely ground.
4. Roast the tomatillos, tomato and onion about 7 minutes or until charred, turning occasionally. Add the garlic for the last minute or so. Remove everything from heat until cool and then peel them. *note: you can put the tomatillos and tomato in a paper bag and close it up for a bit to make them easier to peel.

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How to Make This Chicken Mole Recipe: Generous salt and pepper the chicken. Place a pan over medium heat and add the ghee. Once the ghee has warmed, add the …

Rating: 4.2/5(27)
1. Generous salt and pepper the chicken.
2. Place a pan over medium heat and add the ghee.
3. Once the ghee has warmed, add the chicken and brown on all sizes. This may need to be done in batches.
4. Move the chicken to slow cooker.

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Get instant access to 5,000+ low-carb and Keto diet recipes crafted by our test kitchen chefs and members. but this Keto version is made in less than an hour. The mole sauce in this recipe

1. Prepare the chicken wings at least 6 hours before you cook them so they can marinate. You can choose to leave chicken wings whole or cut them into the smaller “wings” and “dings”. Add raw chicken wings to a large mixing bowl, and toss them with salt, pepper, lemon pepper, garlic powder, and onion powder. Fold the chicken wings over until they’re evenly coated in spices. Add the seasoned chicken wings to a large Ziploc bag and marinate them in your refrigerator for 6 hours or more, at your discretion.
2. You’ll also need to prepare the cheese curds in advance, but you can do this step either directly after Step 1 or wait until it’s time to do Step 3. Break up large cheese curds and place them in a large Ziploc bag. Spray pan spray on the cheese curds and spoon some ground pork rinds into the bag. Seal the bag and shake the cheese curds around until the pork rinds stick. Continue the process of lightly spraying the cheese curds with pan spray and coating them in pork rinds until the cheese curds are mostly covered. Carefully arrange the coated cheese curds on a plate or tray, and set them in your freezer. Let the cheese curds and pork rind breading freeze for at least 30 minutes, but you can keep them frozen for up to 24 hours.
3. When it’s closer to cooking time, you can begin making the mole sauce. Slice the top off of a large dried guajillo chile and shake the seeds out. Discard the stem and seeds, and add the dried chile to a small pot. Add whole, raw onion to the pot, and fill the pot with water until the ingredients are covered. Heat the pot on your stove until the chile and onion are simmering and rehydrating in the water.
4. Once you see the chile is rehydrated and the onion is tender, take the pot off the heat. Transfer the chile and onion to a food processor and add 1 or 2 spoonfuls of the liquid from the pot. Pulse the ingredients until the chile and onion break up in the food processor. At your discretion, you can add more cooking water to the food processor and pulse until you have a loose chile paste.

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Recipes Paleo Pork Mole Verde (Low Carb, High Protein) Low Carb Recipes Paleo Recipes. Paleo Pork Mole Verde (Low Carb, High Protein) Prep Time. 30 mins. Cook Time. …

1. Preheat oven to 425 degrees F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
2. Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in ½ cup chopped cilantro and oregano.
3. Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
4. Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and freshly ground black pepper

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This is a great whole grain muffin recipe that is moist and tender. Makes a huge batch of batter that keeps very well in the refrigerator. You can bake a dozen (or more or less) at a time to always have fresh muffins. It works great to add whatever mix-ins you want to customize your muffin experience (or to accommodate personal tastes).

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The first recipe from this cookbook that I decided to try is Chicken Mole, chicken thighs cooked in a savory blend of tomatoes, almond butter, various chili powders (to which I added ancho chili powder — I love the stuff), dark cocoa powder, onions, garlic, and a touch of cayenne. Simple ingredients that yield an amazingly complex and deep flavor for so few …

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Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and …

1. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant. Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed. Continue sautéing for 1 more minute, stirring occasionally.
2. Remove pan from heat. Add vegetable stock, and stir until combined.
3. Use an immersion blender to puree the mixture until smooth. Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful since warm liquids expand when they are blended.
4. Return the saucepan to medium-high heat. Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce as thickened.

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Frequently Asked Questions

Is chicken mole sauce low carb?

Traditional Mole Sauce has tortillas added to the sauce. In this Easy Chicken Mole, by not adding tortillas to the mole, it cuts out extra carbs. The mole sauce tastes amazing and no one misses the extra carbs. To keep the meal completely low-carb, serve with Cauliflower Spanish Rice.

What are the best low carb main dish recipes?

Low-Carb Main Dish Recipes 1 Baked Paprika-Parmesan Chicken. 2 Juicy Roasted Chicken. 3 Garlic Prime Rib. 4 Quick Chicken Piccata. Your guests will think you went to gourmet cooking class when you present these tender sirloin...

Is mexican mole sauce keto friendly?

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.

How do you make mole sauce?

Mix in Chicken Stock, orange juice, chipotle pepper in adobo sauce, diced tomatoes, peanut butter, Forte Chili Pepper Dark Chocolate, spices, and raisins. Simmer for a few minutes. Turn heat off, Carefully add the mole sauce to a blender. ** Before pureeing the mole.

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