Mole Amarillo: Easy Yellow Mole Sauce with Chicken

Bowl of chicken with yellow mole and chayote

5 from 2 votes

Mole Amarillo: Easy Yellow Mole Sauce with Chicken

Chicken mole amarillo the easy way: chicken thighs, chayote, and asparagus simmered in broth and topped with a bright yellow mole of charred tomatillos and a homemade spice blend. Low carb and about an hour.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Mexican

Meat & Poultry: chicken

Servings:

Calories: 444kcal

Author: Dorothy Stainbrook

Equipment

Dutch oven or large stock pot
sharp knife

Ingredients

4 large tomatillos husk peeled off
1 large onion peeled and quartered
4 cloves garlic
3 teaspoons mole amarillo spice blend see notes
4 cups chicken broth
1 ½ pounds bone-in chicken thighs about 4 medium
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 optional, to thicken.

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 amarillo 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, 1 1/2 pounds bone-in 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. Check that the chicken reaches 165°F before shredding.
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

Mole Amarillo Spice Blend (makes about 1/4 cup)

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 or 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

Note: masa is not low carb but it is only 2 tsp

Nutrition