- Cook Time
- Prep Time
- 4 ServingsServings
- 4 chicken leg quarters
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp Black pepper
- 2 TBLS olive oil
- 1 onion, medium sized, chopped
- 4 cloves garlic, chopped
- 3/4 cup chorizo style or other spicy sausage, chopped
- 1 can (28 oz) whole, peeled tomatoes, drained and chopped
- 1/2 cup full-bodied red wine
- 1/2 cup pitted olives, chopped
1 In small bowl, stir together cayenne pepper, cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken leg quarters.
2 Place on gas, charcoal or indoor grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.
3 While chicken is grilling, warm olive oil in large pot over medium heat. Add onions and garlic; saute until beginning to brown, about 4 minutes.
4 Stir in chorizo; saute for 3 minutes more.
5 Stir in tomatoes and red wine. Bring mixture to simmer and continue cooking until chicken is off the grill.
6 Add chicken to pot. Stir in olives. Cover, reduce heat to medium-low and simmer for 20 minutes.
7 To serve, put a piece of chicken in each of four large, shallow bowls. Top with sauce.
National Chicken Council