The variety of Mexican moles are all unique and delicious, but the required pepper roasting, peeling and rehydrating can be a bit daunting. Using a powdered mole blend of smoked chiles, cocoa and spices is the key to making a more achievable, but still full-bodied, mole. It is easy to make this Chicken Mole Rojo low carb also!Jump to Recipe
Powdered Mole Rojo Spice Blend
A mole seasoning packet of chile peppers, chocolate powder and various other spices can take the place of roasting, rehydrating and peeling your own peppers. I have made a chicken mole too many times that way and it leaves my kitchen in a mess and it is a fairly lengthy process.
But can a mole spice blend really bring out the same complex flavors as making your own mole? Well, the answer is, of course, “it depends”. It depends on how the chile peppers in the blend were grown and smoked. It depends if the chocolate is Mexican chocolate powder or dutch cocoa or sweetened or unsweetened cocoa.
If you want to make your own spice blend, this recipe looked simple, although lacking in some of the heat a variety of chiles can bring. Just be sure and use the freshest chile powders and ingredients you can find!
We grow our own peppers and smoke them on the farm so we have a lot of control over what goes in to the spice blend. I personally thought this Chicken Rojo Mole made with our chocolaty, spicy blend. was ever bit as good as the versions I made with all the roasted, dehydrated peppers. And a heck of a lot easier! Try out some of the blends offered to see which you prefer….just read the ingredient list and ask questions if you can.
Mole spice blends can easily enhance recipes other than mole also. Try adding a tablespoon or two to your next pot of red chili for some smoky, chocolaty notes of flavor. Click here for an easy slow cooker recipe of low carb chili and try the mole blend instead of the other spices.
If you have the time and/or experience and want to make “from scratch” mole sauce from dried, roasted and rehydrated peppers, check out this recipe. It uses chayote rather than potatoes to keep it in the low carb range and takes you through the process of making your own mole sauce.
The recipe below uses a spice blend that has chipotles, anchos and pasillas that have already been smoked and dried.
Low Carb Chicken Mole Rojo
- 2 Tbsp olive oil
- 1 medium onion chopped
- 2 cups chicken broth
- 4 Tbsp peanut butter
- 1 oz mole spice mix
- 8-9 pieces chicken legs or thighs
- 2-3 Tbsp. sesame seeds optional
- Preheat oven to 400 degrees F
- 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.
- 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
- While chicken is baking, pour cooled onion mix into blender or food processor and add peanut butter and mole spice blend. Blend until smooth.
- When chicken has cooked for 20 minutes, remove from oven and pour mole-peanut butter sauce over chicken in baking dish. Place back in oven and cook for 20 more minutes at 400.
- Garnish with sesame seeds over the sauce and serve.
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