Traditional Chicken Mole Recipe

Easy Keto Mole Sauce Ketofocus

WebFinish it with tang, chocolate and spice. Add remaining ingredients - tomato sauce, chicken broth, sugar free chocolate, almond butter, adobo sauce …

Rating: 4.5/5(2)
1. Heat avocado oil in a large skillet over medium heat. Add garlic, chili powder, cumin, and cinnamon. Cook while stirring for 30 seconds to bloom the spices and develop their flavor.
2. Add remaining ingredients - tomato sauce, chicken broth, sugar free chocolate, almond butter, adobo sauce and salt. Stir to combine. Reduce heat to medium-low and cook for additional 3 minutes.

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Paleo & Keto Mexican Mole Sauce With Chicken The …

WebFeb 13, 2018 · Heat up remaining 2 tablespoons olive oil in Dutch oven and add in chicken pieces, seasoning with salt and freshly ground black …

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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Easy Mexican Chicken Mole (Keto) – Easy Freezer Meals

WebMar 9, 2020 · 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 …

1. 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.
2. 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
3. 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.
4. To finish your mole run all of your sauce through the blender till it becomes smooth.

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