Mexican mole sauces are simple enough to modify to low carb deliciousness, but the dish they are used with often has potatoes or higher carb vegetables hiding under the mole.  This chicken mole with chayote (a type of squash) replaces the potatoes, resulting in a stew full of low carb texture and protein.  The mole sauce adds a robust flavor to enhance the milder flavors of chicken and vegetables. 

Low Carb Chicken Mole Stew with Chayote
Low Carb Chicken Mole Stew with Chayote

What is Chayote?

Chayote (chi-OH-tay) is a pear-shaped, light green vegetable belonging to the gourd family. It has a crunchy texture and a mild, sweet flavor, similar to a summer squash.  Some people think it tastes like a cross between a cucumber and an apple. The substitution of chayote for potatoes lends a slight crunch to the stew, which enhances the texture and overall flavor.

Chayote is rich in fiber, antioxidants, iron, manganese, phosphorus, zinc, potassium, copper and vitamins B1, B2, B6 and C.   Chayote originates from Mexico.

Although chayote is common in Latin American grocery stores, it may be difficult to find in your neighborhood grocery store. I have found it year-round at Walmart.  The photo below is what fresh chayote looks like.

How to Work with Chayote

To prepare chayote for the chicken mole you need to peel off the skin, usually with a common vegetable peeler.  It can then be cut into different sized pieces, depending on what you are making.  Most often you can cut the fruit down the middle and then cut the halves into quarters.  This makes it easy to remove the large seeds by scraping it out with a knife or spoon.

Other Versions of Low Carb Chicken Mole with or without Chayote

**Note: for an easier 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 (Chicken Mole Rojo), click here.

Low Carb Chicken Mole Stew with Chayote

Low Carb Chicken Mole with Chayote

Print Recipe
Prep Time10 minutes
Cook Time45 minutes
Authordorothy stainbrook


  • 3 dried guajillo chile peppers
  • 1-2 dried ancho chile peppers
  • 10 whole black peppercorns
  • 4 whole cloves
  • 1/4 tsp cumin seeds
  • 4 tomatillos unpeeled
  • 1 firm Roma tomatoes
  • 1 onion unpeeled and cut into quarters
  • 3 tsp granulated garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp cold water
  • 2 tsp masa harina or white corn meal
  • 4 cups chicken broth
  • 6 large chicken thighs skinless and boneless
  • 1 medium chayote peeled and sliced into large chunks
  • 1 bunch fresh asparagus
  • cilantro to taste, optional


  • Heat a large skillet over medium-high heat (no oil).  You're going to roast (or toast) the first 7 ingredients in this skillet.
  • 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.
  • 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.
  • 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.
  • Drain the chile peppers and add the peppers, peeled tomatillos, tomato and onion to a food processor and process until smooth.  Add the spices and process until combined.
  • In a medium saucepan, heat the oil over medium-high and add the processed pepper mixture and salt and bring to a boil.  Reduce heat and simmer about 10 minutes.
  • In a small bowl whisk together the water and corn meal and add to the simmering pepper mixture.  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 about 15 minutes.  Then add the chayote and asparagus.  Simmer, covered 10-15 more minutes until chayote is tender.
  • To serve: Transfer the chicken thighs and vegetables to a plate with a slotted spoon (unless you want more of a soup) and spoon the mole over the chicken and vegetables.  Garnish with cilantro if desired.


Calories: 312kcal | Carbohydrates: 13.9g | Protein: 23g | Fat: 16.9g | Sugar: 3.2g

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