This chicken recipe is all about the sauce. Hot peppers, pumpkin seeds, and a combination of coriander and cinnamon make up a mole that is loaded with flavor.
Cut up chile peppers (if using); discard stems and seeds. Combine the chile peppers and the water in a small saucepan. Bring to boiling; remove from heat. Let the peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)
Arrange chicken in a large skillet; add a small amount of water. Sprinkle the chicken with 1/4 teaspoon salt and the ground pepper. Bring the water to boiling; reduce heat. Cover and simmer for about 12 minutes or until the chicken is tender and no longer pink.
Meanwhile, for sauce, combine the chile peppers (or red pepper flakes, if using), tomato, onion, 1/3 cup pumpkin seeds (or almonds), the chicken broth, garlic, sugar, the remaining 1/2 teaspoon salt, the coriander, and cinnamon in a blender or food processor. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.
To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.