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1
Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover.
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2
Cover, bring to boil and adjust heat for a steady simmer.
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3
Cook until chicken is almost done, about 40 minutes.
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4
(It's all right if some traces of blood remain.)
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5
Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff.
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6
(Overcooking will make sauce bitter; seeds may pop.)
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7
Remove chicken; strain and reserve stock.
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8
Cool chicken, remove meat from bones, shred by hand.
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9
(This can all be done a day or so in advance.)
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10
Soak chilies in 3 cups of hot stock until tender, about 10 minutes.
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11
Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; puree.
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12
Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes.
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13
Add salt and pepper to taste and, just before serving, some lime juice.
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14
Garnish with cilantro.
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15
Serve with white rice.
