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1
Heat heavy large pot over medium heat.
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2
Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes.
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3
Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl.
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4
Cover chiles in bowl with hot water; soak until soft, about 30 minutes.
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5
In same large pot, heat 1 1/2 tablespoons oil over medium-high heat.
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6
Add onion rings and garlic.
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7
Saute until brown, about 4 minutes.
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8
Transfer to processor, leaving oil in pot.
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9
Add bread slice to pot; cook until golden, about 30 seconds per side.
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10
Transfer bread to processor (reserve pot).
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11
Add tomatoes to processor.
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12
Puree mixture until smooth.
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13
Transfer tomato puree to small bowl (do not clean processor).
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14
Drain ancho chiles and place in processor.
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15
Add 1/2 cup broth and 2 chipotle chiles.
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16
Puree until smooth.
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17
Add 1 tablespoon oil to reserved pot.
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18
Heat over medium-high heat.
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19
Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes.
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20
Add tomato puree.
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21
Simmer until thick, stirring often, about 4 minutes.
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22
Whisk in pumpkin and 3 cups broth.
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23
Bring to boil.
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24
Reduce heat to medium-low.
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25
Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes.
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26
Whisk in cream and sugar.
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27
Season to taste with salt.
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28
Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze.
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29
Transfer to bowl.
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30
(Mole and glaze can be made 3 days ahead.
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31
Cover separately and chill.)
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32
Prepare barbecue (medium-high heat).
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33
Rewarm mole.
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34
Spread chipotle glaze thinly over both sides of chicken breasts.
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35
Sprinkle chicken generously with salt.
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36
Grill until cooked through, about 5 minutes per side.
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37
Transfer chicken to plates.
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38
Spoon mole over each.
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39
Crumble reserved ancho chile piece; sprinkle over chicken.
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40
Garnish with cilantro sprigs and lime.
