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