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1
Place chicken in a 4-quart pot, and add water to cover by 1 inch.
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2
Bring to a gentle simmer over medium heat, and simmer until chicken is cooked through, about 15 minutes.
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3
Remove from heat, and let stand 15 minutes.
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4
Transfer chicken to a plate, and tent loosely with foil.
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5
Discard water.
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6
Roast both chiles directly over the flame of a gas-stove burner on high heat, turning with tongs, until blackened all over.
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7
(Alternately, place chiles under the broiler, turning often, until skin has charred.)
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8
Transfer the chiles to a bowl, and cover with plastic wrap.
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9
Let steam 15 minutes.
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10
Using paper towels, rub off skins, then remove stems, seeds, and ribs.
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11
In a blender, puree roasted chiles, onion, garlic, cilantro leaves, cumin, oregano, toasted pumpkin seeds, and 1/2 cup broth to form a coarse paste.
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12
Heat oil in a medium skillet over medium.
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13
Add chile paste, and cook, stirring constantly, until very thick, about 8 minutes.
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14
(Reduce heat if mixture begins to scorch.)
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15
Whisk remaining 1 1/2 cups broth into paste until incorporated.
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16
Add 1/2 teaspoon salt and the lime juice.
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17
Add chicken to sauce in skillet.
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18
Cook over medium-low heat, turning occasionally, until just heated through, about 5 minutes (do not let simmer, or sauce will break, or separate).
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19
With tongs, transfer chicken to a cutting board, let excess sauce drip back into pot, and slice in half crosswise.
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20
Divide chicken evenly among four plates, spoon sauce on top, and garnish with cilantro sprigs.
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21
(Per Serving)
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22
Calories: 294
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23
Saturated Fat: 2.6g
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24
Unsaturated Fat: 10.5g
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25
Cholesterol: 67mg
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26
Carbohydrates: 7.2g
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27
Protein: 36g
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28
Sodium: 222mg
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29
Fiber: 2g
