Pumpkin Mole Chicken

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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Servings 4 people

Ingredients
3 Whole Chicken Breasts
14.5 Ounces Thai Coconut Milk
12 Ounces Pumpkin

Mole Sauce:
3 Tbsp Adobo Seasoning
1 Tbsp Guajillo Chili Pepper*
1 Cup Jasmine Rice
6 Ounces Frozen Cut Okra
6 Ounces Frozen Corn

*Make your guajillo chili by grinding dried guajillo peppers in a coffee or spice grinder till a fine powder.

Instructions:
Cook the rice according to bag instructions. If you have some chicken stock, feel free to substitute that for the water. In the final 3 minutes of cooking, add the corn and okra.

Season the chicken with the adobo and guajillo spices. Bake for 20 minutes and let cool for 1 – 2 minutes. In a skillet, add the coconut milk and the mole sauce and mix and simmer for 2 minutes. Add in the chicken and braise for another 10 minutes.
Serve over the rice and top with plenty of the sauce.

From feedyoursoul2.com