Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce

Health score
22%
Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
45 min.
8
300kcal

Suggestions


Indulge in a culinary adventure with our Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce, a dish that beautifully marries bold flavors and comforting textures. Perfect for lunch or dinner, this recipe serves eight and is sure to impress your family and friends with its vibrant taste and stunning presentation.

The star of this dish is the rich and creamy pumpkin mole sauce, which is crafted from a blend of dried ancho and chipotle chiles, giving it a delightful kick. The addition of pure pumpkin not only enhances the flavor but also adds a velvety texture that complements the grilled chicken perfectly. Each bite is a harmonious balance of spice and creaminess, making it a standout main course.

With a preparation time of just 45 minutes, this recipe is both accessible and rewarding. The grilling process infuses the chicken with a smoky flavor, while the homemade mole sauce elevates the dish to gourmet status. Garnished with fresh cilantro and zesty lime wedges, this meal is not only a feast for the palate but also a feast for the eyes.

Whether you're hosting a dinner party or simply looking to spice up your weeknight meals, this Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce is a must-try. Get ready to savor the deliciousness and impress your guests with your culinary skills!

Ingredients

  • large ancho chili pepper dried stemmed seeded
  • 0.5 inch bread white trimmed
  •  chipotles in adobo canned
  • 0.8 cup tomatoes diced canned drained
  • cup pumpkin puree pure canned
  • servings cilantro leaves fresh
  • teaspoons t brown sugar dark
  •  garlic clove peeled
  • servings lime wedges 
  • 3.5 cups chicken broth 
  • inch onion white separated (1/)
  •  chicken breast halves boneless skinless
  • 4.5 tablespoons vegetable oil 
  • 0.3 cup whipping cream 

Equipment

  • bowl
  • whisk
  • pot
  • sieve
  • potato masher
  • grill

Directions

  1. Heat heavy large pot over medium heat.
  2. 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.
  3. In same large pot, heat 1 1/2 tablespoons oil over medium-high heat.
  4. Add onion rings and garlic. Sauté until brown, about 4 minutes.
  5. Transfer to processor, leaving oil in pot.
  6. Add bread slice to pot; cook until golden, about 30 seconds per side.
  7. Transfer bread to processor (reserve pot).
  8. Add tomatoes to processor. Puree mixture until smooth.
  9. Transfer tomato puree to small bowl (do not clean processor).
  10. Drain ancho chiles and place in processor.
  11. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.
  12. Add 1 tablespoon oil to reserved pot.
  13. Heat over medium-high heat.
  14. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes.
  15. Add tomato puree. Simmer until thick, stirring often, about 4 minutes.
  16. 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.
  17. Whisk in cream and sugar. Season to taste with salt.
  18. Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze.
  19. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)
  20. Prepare barbecue (medium-high heat). Rewarm mole.
  21. Spread chipotle glaze thinly over both sides of chicken breasts.
  22. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side.
  23. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken.
  24. Garnish with cilantro sprigs and lime.
  25. *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.

Nutrition Facts

Calories300kcal
Protein36.51%
Fat45.45%
Carbs18.04%

Properties

Glycemic Index
22.46
Glycemic Load
0.15
Inflammation Score
-10
Nutrition Score
21.683913210164%

Flavonoids

Hesperetin
0.43mg
Naringenin
0.03mg
Isorhamnetin
0.05mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:300.33kcal
15.02%
Fat:15.41g
23.71%
Saturated Fat:4.4g
27.47%
Carbohydrates:13.76g
4.59%
Net Carbohydrates:9.32g
3.39%
Sugar:7.11g
7.9%
Cholesterol:83.53mg
27.84%
Sodium:207.74mg
9.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.86g
55.72%
Vitamin A:7297.58IU
145.95%
Vitamin B3:14.26mg
71.29%
Selenium:37.08µg
52.98%
Vitamin B6:0.98mg
49.24%
Phosphorus:304.83mg
30.48%
Vitamin K:29.97µg
28.54%
Potassium:792.82mg
22.65%
Vitamin B5:1.88mg
18.79%
Fiber:4.44g
17.77%
Vitamin B2:0.3mg
17.58%
Magnesium:48.85mg
12.21%
Iron:2.03mg
11.3%
Vitamin E:1.69mg
11.27%
Vitamin C:8.16mg
9.9%
Manganese:0.17mg
8.43%
Copper:0.16mg
7.83%
Vitamin B1:0.1mg
6.79%
Zinc:0.97mg
6.46%
Vitamin B12:0.35µg
5.75%
Folate:15.34µg
3.84%
Calcium:38.2mg
3.82%
Vitamin D:0.27µg
1.81%
Source:Epicurious