Chicken Mole Poblano (keto)

Outstanding. Delicious. Swoon-worthy. Can you tell I love this? Yes. Yes you can. Based on a recipe by America’s Test Kitchen, I’ve changed out a few ingredients and made the assembly easier, though it’s still easier to make the sauce the day before.

Chicken Mole Poblano
Serves 4 // 500 calories, 33g fat, 38g protein, 7g net carbs

1/4 cup extra-virgin olive oil, divided
3 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1 ancho chili from a can of ancho chilies in adobo sauce*
2 tablespoons tomato paste
2 tablespoons creamy unsweetened peanut butter (Smuckers is very low carb)
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground smoked cinnamon
1-1/2 cups chicken broth
1/2 teaspoon table salt
1/2 teaspoon pepper
8 (about 3.5 lbs.) boneless skinless chicken thighs
1 avocado, cut into small cubes

In a Dutch oven over medium-low heat, add 2 tablespoons olive oil, scallion whites, and garlic and cook until fragrant, about 1 minute. Stir in ancho chili, tomato paste, peanut butter, cocoa, and cinnamon and cook until mixture is emulsified and bubbly, about 2 minutes.

Stir in broth, salt, pepper, scraping up any browned bits. Cook, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Turn off heat, add remaining 2 tablespoons of olive oil, and, using an immersion blender, process until smooth. (Alternatively, use a blender)

Nestle chicken into pot and spoon some of sauce over the top. Bring to a simmer over medium-low heat, then cover and cook until thighs register 185 degrees, 25 to 35 minutes. Transfer chicken to platter, tent with aluminum foil, and let rest while finishing sauce.

Bring sauce to simmer over high heat and cook until thickened and reduced to 2 cups, about 5 minutes. Serve chicken with a half cup mole sauce over each serving. Sprinkle avocado cubes and scallion greens over the chicken.

Serve with Mexican Cauliflower Rice.

***

What to do with leftover chiles in a adobo sauce—make small blobs of sauce, with one chili in each blob, on a baking sheet. Freeze. Remove the blobs from the sheet and store in a well-labeled freezer bag. No more aging moldy chilies in the refrigerator.