Chicken in Pumpkin-Ancho Mole Sauce

Name: Chicken in Pumpkin-Ancho Mole Sauce
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 ancho chiles (dried poblano peppers); 2 avocados, halved, pitted and flesh sliced; 1 bay leaf; 1 teaspoon whole black peppercorns; 6 bone-in, skinless chicken breasts; 1 large bunch cilantro leaves, plus more for garnish; 1 stick (3-inch) cinnamon; 16 corn tortillas, kept warm; 1 heads iceberg lettuce, shredded; 2 larges jalapenos, halved; 118 milliliters kosher salt; 8 servings Kosher salt and freshly ground black pepper; 2 limes, cut into 8 wedges; 59 milliliters olive oil, divided; 1 large onion, quartered; 237 milliliters pumpkin seeds; 1 bunch radishes, thinly sliced; 1 red onion, thinly sliced; 3 Roma tomatoes, halved and seeded; 118 milliliters sugar; 2 liters water, divided; 1 teaspoon whole cumin seeds; 4 whole garlic cloves

If you have around 4 hours and 45 minutes to spend in the kitchen, Chicken in Pumpkin-Ancho Mole Sauce might be an outstanding gluten free and dairy free recipe to try. This recipe serves 8. One portion of this dish contains roughly 44g of protein, 24g of fat, and a total of 589 calories. It works well as a sauce. If you have kosher salt and pepper, avocados, peppercorns, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce, Ancho Mole Cookies, and Beef Chili with Ancho, Mole, and Cumin.

Instructions

Watch how to make this recipe.

Special equipment: Food processor

Equipment you will use

Food Processor

In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature.

Ingredients you will need

Cinnamon Stick

Peppercorns

Bay Leaves

Clove

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes.

Ingredients you will need

Ancho Chili Pepper

Whole Chicken

Peppers

Water

Equipment you will use

Sauce Pan

Bowl

Remove and discard the stems when the peppers have softened.

Ingredients you will need

Peppers

Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes.

Ingredients you will need

Salt And Pepper

Jalapeno Pepper

Tomato

Garlic

Cumin

Onion

Cooking Oil

Equipment you will use

Oven

Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop.

Ingredients you will need

Pumpkin Seeds

Seeds

Pop

Equipment you will use

Frying Pan

Transfer to a food processor along with roasted vegetables.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed.

Ingredients you will need

Fresh Cilantro

Salt And Pepper

Olive Oil

Chili Pepper

Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Dutch Oven

Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Oven

Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes.

Ingredients you will need

Avocado Slices