Mexican Chicken Mole-Style Bowl with Spinach (Low-Carb)

Ingredients

• 4 cups Spinach
• 2 large Eggs(optional)
• 1.5 lb Chicken thighs (boneless, skinless)
• 3 large Dried ancho or guajillo chiles, stemmed and seeded
• 2 tbsp Cocoa powder (unsweetened)
• 1 cup Chicken broth
• 1 tbsp Olive oil
• 3 cloves Garlic
• 1/2 medium Onion
• 1 tsp Ground cumin
• 1/4 tsp Ground cinnamon
• 1 tbsp Apple cider vinegar
• to taste Salt
• to taste Black pepper
• 1 medium Avocado(optional)

Instructions

1. 1

   Toast dried chiles in a dry pan 20–30 seconds per side until fragrant; then soak in hot water 10 minutes to soften.

2. 2

   Blend soaked chiles with onion, garlic, cocoa powder, cumin, cinnamon, vinegar, and 1/2 cup chicken broth until smooth (use a blender carefully).

3. 3

   Heat olive oil in a pot. Add chile-cocoa sauce and cook 5–7 minutes, stirring, until it darkens and thickens.

4. 4

   Add remaining chicken broth and simmer 5 minutes to mellow flavors.

5. 5

   Season chicken with salt and pepper; add to sauce and simmer 20 minutes until chicken is tender and sauce coats well.

6. 6

   Wilt spinach in the pot for the last 2 minutes; adjust salt.

7. 7

   Optional: poach or soft-boil eggs and place on top for extra richness. Serve with avocado slices.