WebInstructions. In a deep skillet, add 3 tablespoons of oil ans preheat at medium for 4-5 minutes. Season the chicken on both sides lightly with salt and pepper, …
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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.
I usually put the chicken breasts in the oven when the Mole starts to simmer. Remove the chicken from the brine and pat them dry. Melt 1 tablespoon of butter in a baking dish. Rub the chicken breasts in the butter and coat them generously with the seasoning mixture.
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.
Take a final taste of the Green Mole sauce before serving. I added another generous pinch of salt to this batch but keep in mind that it will depend on which stock you use. Serve immediately. Each plate gets chicken, plenty of the Green Mole, and a serving of Arroz Rojo.