Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce

Name: Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges dried ancho chiles,* stemmed, seeded, torn into large pieces; 1 inches 5x3x -thick slice country white bread, crust trimmed; 4 canned chipotle chiles; 177 milliliters drained canned diced tomatoes; 237 milliliters canned pure pumpkin; 1 sprig Fresh cilantro; 2 teaspoons dark brown sugar; 2 garlic cloves, peeled; 8 servings Lime wedges; 828 milliliters low-salt chicken broth; 3 inches diameter slice white onion (1/2 inch thick), separated into rings; 8 skinless boneless chicken breast halves; 5 Tbsps vegetable oil; 79 milliliters whipping cream

You can never have too many main course recipes, so give Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce a try. This recipe makes 8 servings with 298 calories, 28g of protein, and 16g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have pumpkin, low-salt chicken broth, brown sugar, and a few other ingredients on hand, you can make it. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat heavy large pot over medium heat.

Equipment you will use

Pot

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.

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Chili Pepper

Potato

Toast

Water

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Potato Masher

Bowl

In same large pot, heat 1 1/2 tablespoons oil over medium-high heat.

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Cooking Oil

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Pot

Add onion rings and garlic. Sauté until brown, about 4 minutes.

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Garlic

Onion

Transfer to processor, leaving oil in pot.

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Cooking Oil

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Pot

Add bread slice to pot; cook until golden, about 30 seconds per side.

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Bread

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Pot

Transfer bread to processor (reserve pot).

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Bread

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Pot

Add tomatoes to processor. Puree mixture until smooth.

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Tomato

Transfer tomato puree to small bowl (do not clean processor).

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Tomato Puree

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Bowl

Drain ancho chiles and place in processor.

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Ancho Chili Pepper

Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.

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Chipotle Chiles

Broth

Add 1 tablespoon oil to reserved pot.

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Cooking Oil

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Pot

Heat over medium-high heat.

Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes.

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Ancho Chili Pepper

Add tomato puree. Simmer until thick, stirring often, about 4 minutes.

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Tomato Puree

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.

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Pumpkin

Broth

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Whisk

Whisk in cream and sugar. Season to taste with salt.

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Cream

Sugar

Salt

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Whisk

Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze.

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Chipotle Chiles

Glaze

Cooking Oil

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Sieve

Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)

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Glaze

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Bowl

Prepare barbecue (medium-high heat). Rewarm mole.

Spread chipotle glaze thinly over both sides of chicken breasts.

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Chicken Breast

Chipotle Chiles

Glaze

Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side.

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Whole Chicken

Salt

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Grill

Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken.

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Ancho Chili Pepper

Whole Chicken

Garnish with cilantro sprigs and lime.

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Cilantro

Lime

*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Ingredients you will need

Chipotle Chiles

Ancho Chili Pepper

Tomato Sauce