Chicken Mole Amarillo with Chayote

5 from 3 votes

Chicken in a yellow mole sauce (Amarillo) is made with chayote squash standing in for the potatoes. Low carb!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Mexican

Meat & Poultry: chicken

Servings:

Calories: 50kcal

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.

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

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.

DIY MOLE SPICE BLEND (makes 2 ounces)

Whisk together in a bowl:

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