Quick Summary: One of the seven famous Oaxacan moles, simplified with a spice blend instead of hard-to-find chilhuacle amarillo peppers. Chicken simmered in broth with chayote and asparagus, topped with the bright, tangy yellow mole sauce. Low carb friendly. Includes DIY mole amarillo spice blend recipe. Prep: 30 min | Cook: 30 min | Serves: 4
Jump to: RECIPE | Yellow Mole | Substitutes for Chilhuacle Peppers | FAQ
Mole amarillo is one of the seven traditional moles of Oaxaca, and possibly the most difficult to make authentically. The signature ingredient, chilhuacle amarillo peppers, is rare even in Oaxaca. Finding them in the US is nearly impossible.
This version uses a spice blend that captures the essential flavor profile: earthy, tangy, gently spicy, with the warmth of cinnamon and cloves. The color comes out more orange than the traditional yellow, but the taste is close to what I experienced in a cooking class in Oaxaca through the Les Dames d’Escoffier.
I’ve paired the mole with chayote squash instead of the traditional potatoes, making this more slow carb friendly. Chayote has a mild, slightly crunchy texture that works beautifully with the bright mole sauce.
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What Is Mole Amarillo?
Mole amarillo (yellow mole) is one of the seven iconic moles from Oaxaca, Mexico. Each of the seven has a distinct color and flavor profile:
- Negro: Dark, complex, most labor-intensive
- Rojo: Red, chile-forward
- Coloradito: Reddish-brown, sweeter
- Amarillo: Yellow, tangy, bright
- Verde: Green, herbal, pumpkin seed-based
- Chichilo: Black, made with chilhuacle negro
- Manchamanteles: “Tablecloth stainer,” fruity with pineapple
Mole amarillo gets its color from chilhuacle amarillo peppers and is typically tangier and brighter than the darker moles. It’s often served as a stew with chicken, pork, or vegetables.
Check out this collection of mole recipes, which covers moles made in traditional methods to modified easier versions.
The Chilhuacle Amarillo Problem
The authentic yellow color and flavor of mole amarillo comes from chilhuacle amarillo peppers (aka the” locoto pepper”), grown almost exclusively in the Cañada region of Oaxaca. They’re difficult to find even in Mexico and virtually impossible to source in the US.
Substitution options:
I grow the Peruvian Aji Amarillo pepper on our farm and it is a beautiful yellow color with a bright slightly citrus flavor similar to the Chilhuacle Amarillo pepper.
The Aji Amarillo pepper is however, quite spicy. In fact, it is considered to be four times hotter than a jalapeño, whereas the Chilhuacle Amarillo pepper is considered to be medium heat.
Another yellow, spicy pepper that you could substitute would be a hot banana pepper, which would be easier to find in the U.S.
None of these perfectly replicate chilhuacle amarillo. Using the spice blend in the recipe below sidesteps the problem a bit by building the flavor profile from available ingredients.
Mike Hultquist, from Chili Pepper Madness, shares a good summary with photos of the Chilhuacle Amarillo pepper.
Amarillo Mole Spice Blend
The first time I made mole amarillo, I roasted fresh peppers, peeled, seeded, and simmered them for hours. It was delicious but not practical for regular cooking.
The spice blend version in the recipe card below captures the essential flavors: the warmth of cinnamon and cloves, the earthiness of cumin and coriander, and the heat of spicy yellow peppers (I used Peruvian Aji peppers and Hot Banana peppers).
Combined with charred tomatillos and onion, it produces a sauce remarkably close to traditional mole amarillo.
The color is more subtle orange than bright yellow, but the flavor profile is quite similar to what I tasted in Oaxaca.
If you don’t have all the ingredients, or want to make your life really easy, try this Southwestern Mole Mix from Amazon.
What Is Chayote?
Chayote (chai-OH-tay) is a gourd native to Central America. It has a mild, slightly sweet flavor, often compared to a cross between cucumber and apple. The texture is crisp, similar to water chestnuts.
In this recipe, chayote substitutes for the potatoes traditionally used in mole amarillo. It’s significantly lower in carbs (about 4 net carbs per whole chayote vs 30+ for a potato) while providing similar bulk.
Find chayote in Latin American grocery stores or the produce section of larger supermarkets. Walmart carries it year-round in many locations.
To prepare: Peel with a vegetable peeler, cut in half, remove the seed, and cut into chunks.
How to Make Chicken Mole Amarillo
The detailed ingredients and instructions are in the recipe card below. In short:
- Make the sauce: Broil tomatillos, quartered onion, and garlic until charred (about 10 minutes, turning once). Let cool slightly, then blend with the mole spice blend until smooth.
- Cook the chicken: Simmer chicken thighs in chicken broth for 15 minutes. Add chayote and asparagus, continue simmering until chayote is tender (another 10-15 minutes).
- Optional thickening: Whisk masa harina with cold water and stir into the broth for a slightly thicker consistency.
- Serve: Place chicken and vegetables in bowls, ladle broth over, then drizzle warmed mole sauce on top. The sauce is served over the dish, not cooked into it, which preserves its bright flavor.
DIY Mole Amarillo Spice Blend
Mix together:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons powdered yellow chile peppers (Aji, Hot Banana, or yellow bell pepper+guajillo)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground anise
Store in an airtight container for up to 3 months. Use 3 teaspoons per batch of mole.
FAQ
Mildly to moderately. Traditional mole amarillo is not aggressively hot. If substituting aji amarillo peppers, reduce quantity or the heat will overwhelm the other flavors.
Yes. Potatoes are traditional. The dish will no longer be slow carb, but it will be delicious.
Latin American grocery stores, Walmart produce section, or larger supermarkets. Look for firm, unblemished squash.
Yes, but thighs have more flavor and stay more moist during simmering.
Both are lighter moles from Oaxaca. Mole amarillo is yellow/orange, tangy from tomatillos. Pipián verde is green, featuring pumpkin seeds prominently.
Check out this complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations.
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
Chicken Mole Amarillo with Chayote
Equipment
- Dutch oven or large stock pot
Ingredients
- 4 large tomatillos husk peeled off
- 1 large onion peeled and quartered
- 4 cloves garlic
- 3 teaspoons mole spice blend pre-made or homemade (see note below)
- 4 cups chicken broth
- 4 medim chicken thighs
- 1 teaspoon salt
- 1 medium Roma tomato coarsely chopped
- 6 ounces asparagus a few spears cut into bite-size pieces
- 1 medium chayote peeled and cut into large chunks
- 2 teaspoons masa harina this is to thicken; masa is not low carb but it is only 2 tsp. Omit if desired.
Instructions
MOLE SAUCE
- Preheat oven to broil. Place peeled tomatillos, quartered onions, and garlic cloves on baking sheet and broil for 5 minutes. Turn vegetables and broil on other side another 5 min (or until charred).4 large tomatillos, 1 large onion, 4 cloves garlic
- Let vegetables cool a bit. When they are cool enough to handle, place roasted vegetables in food processor and puree until smooth. Add 3 teaspoons mole spice blend to processor and puree until thoroughly combined. Set aside.3 teaspoons mole spice blend
CHICKEN & VEGETABLES
- In a large pot, add chicken broth, chicken thighs and salt and bring to a boil. Turn down heat, cover and simmer 15 minutes.4 cups chicken broth, 4 medim chicken thighs, 1 teaspoon salt
- Add tomato, asparagus and chayote to the pot that the chicken is in and cook another 15 minutes, or until chayote is tender.1 medium Roma tomato, 6 ounces asparagus
- Remove chicken and let cool a bit. At this point you can add the masa and whisk in thoroughly while simmering if you want a thicker stew (this is optional) It tastes great without the masa, but it is a thinner broth. When chicken is cool enough to handle, shred it or cut it away from the bone and add back to the pot.2 teaspoons masa harina
- Pour the reserved mole mixture into a small pot and heat until warm. Stir in some water if mole is thicker than you like it.
- To serve: dish chicken and vegetables and broth into a bowl and spoon the mole sauce over it.
Notes
- 1/4 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 2 tablespoons ground, dried yellow, chile peppers (Aji Lemon Drop, Hot Banana peppers with some yellow sweet bell peppers)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cloves
- 1/2 teaspoon anise
Nutrition
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[…] version of this recipe which uses a fresh mole powder rather than roasting and peeling the peppers, click here. For a really easy version of chicken mole without chayote and using a red sauce instead of yellow, […]
Hello, where is the chayote in the recipe?
Argg, I did indeed forget to add the chayote! I have two recipes using chayote that are similar and I must have been in a hurry with this one. I have added it in now, but if you want more detailed directions on dealing with the chayote, check this recipe: https://farmtojar.com/low-carb-chicken-mole-chayote/
Thank you for bringing the mistake to my attention.