I have officially given up on summer. Usually we have hot weather well into October. But this year there was almost no hot weather at all. The mornings are already cool and crisp and you can feel the fall chill already in the air. I love fall, but I missed having a real summer. With a sigh, I cooked my first pumpkin dish for dinner and acknowledged that I don’t get to vote; autumn has arrived.
Red Corn-Wonder What It Tastes Like?
So I bowed to the changing of the seasons and made the pumpkin mole, red corn and served it with an avocado and tomato salad. I changed the corn recipe slightly to make it a little more Latin flavored and to use the peppers I already had in the frig. I used a red, rather than yellow pepper, substituted a Thai bird chili for an Anaheim pepper and added the cilantro. This turned out to be an excellent recipe.
Same for the chicken mole. My version always ends up a little different because I tend to use what I have on hand, rather than buying new ingredients. Here’s my version and we loved it:
Grilled Chicken with Creamy Pumpkin Mole Sauce
1 dried arbol chili, stemmed, seeded, torn into pieces
1 white onion sliced into rings
1 clove garlic, peeled
1 slice buttermilk bread, crust removed
¾ c canned diced tomatoes, drained
1 can low salt chicken broth
2 canned chipotle chilis
1 can pure pumpkin
1/3 c heavy whipping cream
2 Tbsp dark brown sugar
4 boneless chicken breasts
Fresh cilantro sprigs
Salt and pepper
In the same pot, heat oil and sauté onion rings and garlic until brown, about 4 minutes. Transfer to a food processor. Add bread slice to pot and with remaining oil, toast until golden, about 30 seconds per side. Add bread to processor (reserve pot). Add tomatoes to processor and puree mixture until smooth. Transfer mixture to bowl. Don’t clean processor yet.
Drain arbol chilis and put in food processor. Add ½ c chicken broth, 2 chipotle chilis and puree until smooth.
Add 1 Tbsp oil to reserved pot and heat over medium heat. Add arbol chili puree and cook until mixture thickens, stirring often, about 1 ½ minutes. Add tomato puree mixture. Simmer, stirring often, about 4 minutes. Whisk in pumpkin and the rest of the can of broth. Bring to a boil. Reduce heat to low and simmer until thickens, 15 – 20 minutes. Whisk in cream and brown sugar. Season to taste with salt and pepper.
Grill chicken breasts. Spoon mole sauce onto chicken. Crumble reserved arbol chili on top. Garnish with cilantro sprigs and serve with lime wedge.