Spicy Grilled Chicken with Chocolate-Pumpkin Mole Sauce
Fire up your cauldron and whip up this classic mole recipe with a chocolatey-pumpkin twist. The spicy and sweet mixture over top succulent, grilled chicken will be worth any toil and trouble.
Makes: 4 servings
- 4 chicken breasts, skinless, boneless and halved
- 2 ¼ tbsp. vegetable oil
- 2 cups chicken broth
- 3 tbsp. whipping cream
- 2 oz. Mexican chocolate, coarsely chopped
- ½ cup canned pumpkin
- 1/3 cup canned diced tomatoes, drained
- 2 canned chipotle chilies
- 1 dried ancho chili, seeded, stemmed, torn into chunks
- 1 garlic clove, peeled
- 1 small white onion
- 1 slice white bread
- 1 tsp. dark brown sugar
- Salt, to taste
- Fresh cilantro sprigs, optional
- To make mole sauce, in a large pot over medium heat add ancho chili and toast 2 minutes while pressing pieces down with a fork until color is lighter around the edges. Remove toasted chili pieces and place in a bowl covered with hot water to soak about 30 minutes or until soft.
- In same large pot, heat ¾ tbsp. vegetable oil over medium-high heat. Then add in garlic clove and onion, cut and separated into rings. Sauté until brown. Once browned, transfer garlic and onion rings to processor.
- Place bread slice in pot and cook until golden on both sides, and then add to processor with canned diced tomatoes. Puree mixture until smooth and then transfer to a bowl.
- Add drained ancho chili pieces to processor with ¼ cup chicken broth and 1 chipotle chili. Puree mixture until smooth.
- In same pot, heat ½ tbsp. vegetable oil over medium-high heat. Add ancho chili mixture to pot and cook until puree thickens and becomes darker in color, about 2 minutes. Then add in the tomato mixture, stirring often until sauce thickens, about 5 minutes.
- Whisk in canned pumpkin and remaining chicken broth, then bring to a boil and whisk in chocolate. Reduce heat to medium-low and simmer until mole thickens and reduces, about 30 minutes.
- Whisk in whipping cream and dark brown sugar, plus salt to taste, and mole is complete. Hint - this mole can be made ahead and refrigerated.
- To make glaze for chicken, add remaining vegetable oil and chipotle chili to processor and puree until smooth. Brush a thin layer of glaze over chicken breasts on both sides and season with salt.
- Place chicken on medium-high grill and cook through.
- To serve, add desired amount of mole sauce over chicken and garnish with cilantro sprigs. Enjoy!