Chicken and Rice with Pumpkin Mole Sauce

• 2 Tablespoons Lime Juice
• 3 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 2 Tablespoons Brown Sugar
• 4 whole Chipotle Chilies In Adobo Sauce, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 2 whole Chicken Thighs
• 2 whole Chicken Breasts
• 2 whole Chicken Legs
• 2 cups Water
• 5 whole Dried Ancho Chilies, Seeds And Stems Removed
• 1 whole Dried Habanero Pepper, Seeds And Stem Removed
• 1 whole Jalapeno, Seeds And Stem Removed, Roughly Chopped
• 1 whole Large Yellow Onion Roughly Chopped
• 2 whole Roma Tomatoes, Roughly Chopped
• 6 cloves Garlic, Smashed
• 1 Tablespoon Olive Oil
• 3/4 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Pepitas, Plus Extra For Garnish
• 1 teaspoon Whole Cloves
• 1/4 cups Masa Harina
• 1 whole Bay Leaf
• 2- 1/2 cups Chicken Broth
• 1- 1/2 cup Pumpkin Puree
• 1/4 cups Half-and-half
• 1 Tablespoon Brown Sugar
• 2 ounces, weight Mexican Chocolate
• 2 cups Long Grain Rice, Cooked According To Package Instructions

1. In a small bowl, whisk together the lime juice, olive oil, garlic, brown sugar, chipotle peppers, salt and pepper.
2. Transfer to a large bowl and add the chicken, turning to coat all of the chicken.
3. Cover and refrigerate for at least 2 hours or up to 12 hours.
4. Preheat your broiler to high.
5. For the sauce: Bring the water to a boil over high heat.
6. Once boiling, pour the water into a heat safe bowl and add the dried ancho chilies and habanero pepper.
7. Let them rehydrate for 20-25 minutes.
8. Set them aside for later.
9. In a large bowl, combine the jalapeno, onion, tomatoes and garlic.
10. Drizzle in the olive oil and season with salt and pepper.
11. Toss to combine.
12. Pour the jalapeno mixture onto a rimmed baking sheet lined with foil.
13. Roast for 4-5 minutes or until they start to brown.
14. Turn them once if you need to.
15. Remove from oven and set aside.
16. In a small skillet, heat the pepitas and cloves over low heat.
17. Toast them for about 4-5 minutes or until a nutty/clove-like aroma fills the air.
18. Remove from heat and transfer to the bowl of your food processor.
19. Add the masa harina and the bay leaf.
20. Pulse until a fine powder forms.
21. Add the roasted vegetables along with 1 cup of chicken broth to the food processor with the processed pepitas and cloves.
22. Process until smooth.
23. Remove the mixture and transfer to a small bowl.
24. In a cleaned food processor bowl, add the rehydrated chilies along with 3/4 cup of the soaking water.
25. Process the chilies until smooth and paste-like.
26. Place a high-walled skillet on medium-low heat.
27. Press the processed chilies through a fine mesh strainer into the skillet.
28. Once the processed peppers are hot, add your reserved vegetable puree.
29. Once combined, add the remaining chicken broth, pumpkin puree, half-and-half, dark brown sugar and the Mexican chocolate.
30. Once the chocolate melts, turn the stove down to a simmer and let it simmer for 45-60 minutes, or until the sauce thickens substantially.
31. Salt to taste.
32. Preheat your grill to medium.
33. Grill the chicken for about 8 minutes on each side or until fully cooked through.
34. Set aside.
35. To assemble your plate.
36. Scoop rice onto the plate.
37. Spoon the mole on top of the the rice and then place the chicken on top of the mole.
38. Garnish with pepitas and enjoy!

lime juice, olive oil, garlic, brown sugar, chilies, salt, black pepper, chicken, chicken breasts, chicken, water, chilies, pepper, onion, tomatoes, garlic, olive oil, salt, black pepper, cloves, harina, bay leaf, chicken broth, pumpkin puree, brown sugar, chocolate, grain rice

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rice-with-pumpkin-mole-sauce/ (may not work)