• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken in Pumpkin-Pepper Mole

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 2 Ancho or pasilla peppers*
  • 1/4 c Water
  • 2 lb Chicken breasts*
  • 1/4 c Chicken broth
  • 1 md Tomato, cut up
  • 1 md Onion, cut up
  • Salt & pepper
  • 1/3 c Pumpkin seeds*
  • 2 Cloves garlic
  • 1 tb Sugar
  • 1/2 ts Ground coriander
  • 1/4 ts Ground cinnamon
  • 1/2 ts Salt


Fresh cilantro, sliced nuts;
Chopped tomato; flour
Tortillas, warmed.

Directions are for cooking in Microwave oven.

*Use dried peppers *OR* 1/4 ts curshed red pepper flakes. *Chicken: 3 whole
medium breasts, skinned, bonned and halved lengthwise. *You may substitute
blanched almonds for the pumpkin seeds. Whichever you use should be
toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1
Cup glass measure combine peppers and water. Micro-cook uncovered on high
power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes;
drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking
dish arrange thicker parts of chicken toward edge. Tuck under thin parts.
Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on
high (100%) power 8 to 10 minutes or until no longer pink, rearranging
once. For sauce, in a blender container combine, broth, tomato, onion,
seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend
till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas
measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring
once. Serve with sauce and listed garnishes. Nutrition per serving: 196
calories; 25g protien; 6 g corbohydrates; 8 g fat; 54 mg cholesterol; 264
mg sodium; 341 mg potassium; 1 g fiber.

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