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Low Carb Chicken Mole Stew with Chayote

Low Carb Chicken Mole with Chayote

Course Main Course
Cuisine Mexican
Keyword chicken mole, chicken mole with chayote, low carb - keto, low carb dinner
Meat & Poultry chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 312kcal
Author dorothy 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