Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
Photo by Brian Leatart


  • 1 3-inch-diameter slice white onion
  • 2 teaspoons dark brown sugar
  • 4 canned chipotle chiles
  • 2 garlic cloves
  • 8 skinless boneless chicken breast halves
  • ¾ cup canned diced tomatoes
  • 3 ½ cups low-salt chicken broth
  • + 7 more ingredients
    • 1 cup canned pure pumpkin
    • Fresh cilantro sprigs
    • 1/3 cup whipping cream
    • Lime wedges
    • 1 5x3x1/2-inch-thick slice country white bread
    • 2 dried ancho chiles
    • 4 ½ tablespoons vegetable oil

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...

View full recipe at Epicurious


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