SPICY GRILLED CHICKEN WITH PUMPKIN MOLE SAUCE
Yield 6-8
Number Of Ingredients 14
Steps:
- Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes. In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor). Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth. Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt. Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. DO AHEAD Mole and glaze can be made 3 days ahead. Cover separately and chill. Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.
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Partho S
[email protected]This is a great dish to serve at a party. It's easy to make ahead of time and it's always a hit.
Joe Breland
[email protected]I've never made mole sauce before, but this recipe was easy to follow and the sauce turned out great.
James Gentry
[email protected]This was a great recipe! I made it for my family and they all loved it.
Rushon_ gaming
[email protected]I'm not a big fan of mole sauce, but I really enjoyed this recipe. The flavors were well-balanced and the chicken was cooked perfectly.
James Flynn
[email protected]This dish is a great way to use up leftover chicken.
Hamid Jani
[email protected]This was a bit too spicy for me, but my husband loved it. I'll definitely be making it again, but I'll use less chili powder next time.
Najma Mazhindu
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The mole sauce was rich and flavorful.
Muhammad waqas Ali
[email protected]I would recommend serving this dish with rice or tortillas.
Robert Dinkins
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Talha Nasar
[email protected]I loved the combination of sweet and spicy in this dish. The pumpkin mole sauce was perfect.
Mary Short
[email protected]This dish was a lot of work, but it was worth it. The flavors were incredible.
Arvin Amiri
[email protected]The chicken was a bit dry, but the mole sauce was amazing. I'll definitely be making this again, but I'll cook the chicken for less time.
Shayna Khan
[email protected]This was my first time making mole sauce, and it turned out great! The recipe was easy to follow and the sauce was delicious.
Sefa Saunikalou
[email protected]I've made this dish a few times now, and it's always a crowd-pleaser. The pumpkin mole sauce is especially delicious.
Mustafa Play
[email protected]This dish was a hit with my family! The chicken was moist and flavorful, and the pumpkin mole sauce was rich and complex. I will definitely be making this again.