Grilled Chicken with A Creamy
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* 2 dried ancho chilies (steamed, seeded, torn into large pieces)
* 4-1/2 tablespoons vegetable oil
* 1 3-inch-diameter slice white onion (1/2-inch thick) separated into rings
* 2 garlic cloves, peeled
*1 5x3x1/2-inch-thick slice country white bread, crust trimmed
* 3/4 cup drained canned diced tomatoes
* 3-1/2 cups low-salt chicken broth
* 4 canned chipotle chilies
* 1 cup canned pure pumpkin
* 1/3 cup whipping cream
* 2 teaspoons dark brown sugar
* 8 skinless boneless chicken breast halves
* fresh cilantro sprigs
* lime wedges
Directions for Mole Recipe:
Heat heavy large pot over medium heat. Add chili pieces; toast untilaromatic and lighter in color around edges, pressing with potato masher orback of fork and turning pieces, about 2 minutes.
Set aside one 2-inch piece ofchili for garnish; transfer remaining pieces to medium bowl. Cover chilies 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. Addonion rings and garlic. Sauté until brown, about 4 minutes. Transfer toprocessor; leaving oil in pot. Add bread slice to pot; cook until golden, about30 seconds per side.
Transfer bread to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor). Drain ancho chilies and place in processor. Add 1/2 cup broth and 2 chipotle chilies. Puree until smooth.
Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add anchoChile 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 chilies in small processor or forcethrough sieve in small processor or force through sieve to make thick glaze. Transfer to bowl.
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 anchoChile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.
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