ArcaMax

We had a grand time. The whole vacation was a highlight.

Open Face Chicken Mole Sandwiches

Serves 4

You can have bread in a low-carb life. It’s just a matter of how much. When I order a hamburger I let them bring the bun now. I take off the top. I eat part of the bottom. Sometimes I bite the little crunchy parts of the edges. I NEVER eat the whole bun. So with this sandwich you can do much the same. Eat some of the bread. Use low-carb bread if you can find it. Just don’t make a sandwich that you can hold in your hand. No one needs to eat that way. Be civilized and sit with a fork and a knife and eat your food with enjoyment.

This makes a really nice Mexican mole. It’s authentic. It has a lot of ingredients but don’t let that intimidate you. It’s really very easy to make.

4 chicken breast halves, cooked. I poach mine in water for 15 minutes or until there is no pink left. Then shred the breasts by pulling the meat apart with two forks. Reserve the meat to add to the sauce later.
1 dried ancho chili, seeds removed and minced. This adds the distinctive smoky flavor.
3 Tbl of olive oil
1 medium yellow onion, minced
Grated sea salt
1 chipotle pepper in adobo sauce, minced (find these in a can in the Mexican section. Reserve the rest for a spicy omelet or other dish)
2.5 ounces of 70 percent cacao chocolate, minced. (chocolate is a must in mole)
1/4 tsp of cinnamon
1/8 tsp of cloves 2 cloves of garlic (2 tsp). Jar garlic will work fine
2.5 cups of organic chicken stock or broth
1, 15 oz can of diced tomatoes
1 tsp of almond flavoring
1/4 cup of raisins
1 Tbl of sesame seeds
4 pieces of low carb bread
Butter or ghee

In a large sauté pan or soup pot, add the olive oil, and the onion with a grate of sea salt. Saute until soft. About five minutes. Add the ancho chili bits and the chipotle. Cook until fragrant. Just a minute. Add the chocolate, cinnamon, cloves and garlic. Stir until chocolate is melted and mixed in. Add the stock, tomatoes, almond flavoring, raisins and sesame seeds. Gently simmer for 20 minutes to blend and intensify all the flavors. Stir frequently. (At this point, most often the sauce would be blended. I leave it chunky. I like to taste bits of the raisins and tomatoes. We have raisins so seldom they really jump out).

Add your shredded chicken and warm the whole mess.

Take your bread pieces and toast them on both sides. Slather on some butter or ghee. (The butter or ghee will slow down the glycemic uptake on the bread and help you digest it in a more healthy manner. Your blood sugar won’t spike this way).

Pile on the meat and eat.

Serving options. I always serve this with a nice thick slice of cantaloupe. This gives me a counter point to the spicy meat with the cold cantaloupe.

You can also put a bit (a quarter cup max) of a deli coleslaw on top. This is referred to as serving it "southern style". The cold coleslaw is great on top of the spicy chicken mole mixture.

Another option is to top the sandwich with some shredded cheese.

Enjoy!
Cheers,
Zola