Chicken In Pumpkin Ancho Mole Sauce Recipes

SPICY GRILLED CHICKEN WITH CREAMY PUMPKIN MOLE SAUCE

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. (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.
• *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.

CHICKEN TAMALES WITH PUMPKIN MOLE RECIPE - (4.5/5)

Steps:

• Make the chicken: Place all of the ingredients for the chicken in a large stockpot. Bring to a boil over medium heat, and then lower the heat to a slow simmer. Cook for 2 hours. Meanwhile, place corn husks in a large container and cover with hot water. Submerge until softened. (Skip this step if you are not filling and steaming the tamales this day.) Remove from heat and let chicken cool in the stock for 1 hour. Remove chicken to a large plate and strain stock into a heatproof container. Reserve for using in the mole and masa. When chicken is cool enough to handle, shred the meat, discarding any skin or bone. Make the mole: Meanwhile, heat broiler to high. Line a baking sheet with foil and arrange chiles, onions, and garlic on the baking sheet. Toast under the broiler, turning to char all sides. Chiles should take 1 minute; remove when toasted, and then continue to broil onions and garlic until lightly charred, removing pieces as they are done. Place chiles in a heatproof bowl and cover with very hot water. Let soak until softened, about 30 minutes. Toast pecans and star anise in a small, dry frying pan over medium heat until fragrant, about 3 to 4 minutes. Combine soaked chiles, onions, garlic, pecans, star anise, raisins, oregano, pumpkin purée, 2 cups of chicken stock, and salt in a blender. Blend on high until puréed. Heat oil in a large frying pan over medium heat until shimmering. Carefully add mole sauce and cook, stirring constantly, until slightly thickened. Add remaining 2 cups of stock and continue cooking, stirring frequently, for another 5 minutes. Taste and add more salt if needed. Make the masa: In a large bowl, combine Maseca, baking powder, and salt. Heat vegetable shortening and stock in a large pot over medium heat until shortening is just melted. Pour into the Maseca mixture and mix until a soft dough forms (I start with a wooden spoon and then switch to my hands to make sure it is well-mixed). You want the masa to be very soft, but not runny, like the consistency of very fluffy mashed potatoes. Cover with plastic wrap until ready to use. Make the tamales: If you haven't done so already, place dried corn husks in a large heatproof bowl. Cover with very hot water, weigh husks down with a heavy plate to fully submerge, and let soak at least 30 minutes or until soft and pliable. Fill a large tamale steamer with enough water to reach the rack where the tamales will sit. If you don't have a tamale steamer, place a wire rack in the bottom of a large pot with a tight-fitting lid, and add enough water to just come up to the rack. Place the steamer over medium heat and cover. Once water is boiling, reduce heat to a vigorous simmer. Dry one corn husk on both sides. Spread about 1/3 cup of masa on the wide end of the corn husk, using a spoon or your fingers to press into place. Leave about 1/2-inch border on both sides, but not the bottom. Place about 2 to 3 tablespoons of chicken in a line down the middle of the masa, then cover with about 1 tablespoon of pumpkin mole. Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry. Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance. Serve with remaining pumpkin mole. Recipe Notes Storing tamales: Tamales are best eaten the day they are made, but can be made, cooled, wrapped tightly, and refrigerated for a week or frozen for up to one month. Reheating tamales: To reheat a few, place tamales (wrapped in the corn husks) in a frying pan with 1/4 cup of water. Cover and simmer until heated through. If you are reheating the entire batch, place them in the steamer and steam until heated through, about 20 to 30 minutes. Calories 362 Fat 21.9 g (33.7%) Saturated 5.4 g (26.9%) Trans 1 g Carbs 24.1 g (8%) Fiber 2.6 g (10.6%) Sugars 3.6 g Protein 17.8 g (35.6%) Cholesterol 54.2 mg (18.1%) Sodium 964.3 mg (40.2%)

CHICKEN IN MOLE SAUCE FROM PUEBLA

Steps:

• 1. Prepare the mole poblano at least one day ahead. Cover and refrigerate. About 1 hour before serving, bring the sauce to room temperature. 2. Preheat oven to 350°. Line a baking sheet with foil. Trim all excess fat and skin from the chicken. Season lightly with salt and pepper. Heat about 3 tablespoons oil in a large nonstick skillet over medium heat. Cook the chicken, in batches, about 3 minutes per side or until lightly browned on the outside, but not cooked through. As each browns, put it on the baking sheet in a single layer. 3. When all the chicken is done, cover the baking sheet with foil and bake until the chicken is tender and cooked completely through, about 35 to 45 minutes. 4. Meanwhile, in a small skillet, over medium heat, toast the sesame seeds, stirring, until aromatic and just starting to brown, 2 to 3 minutes. Reserve. 5. About 20 minutes before the chicken is done, bring the mole sauce to a boil over medium heat, then reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, until ready to serve. If the sauce is too thick, thin with hot chicken broth to the consistency of gravy. 6. To assemble, put 1 chicken quarter on each of 4 dinner plates. Pour the sauce equally over each serving, letting it pool onto the plate. Sprinklewith toasted sesame seeds. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.