Recipe: Catalan Grilled Chicken Leg Quarters with Sofrito

CATALAN-GRILLED CHICKEN LEG QUARTERS

"This dish combines smoky grilled flavors with a slow-simmered sofrito in a two-step cooking process."

FOR THE CHICKEN:
4 chicken leg quarters
1/4 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon pepper
FOR THE SOFRITO:
3/4 cup coarsely chopped chorizo
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 (28 ounce) can whole, peeled tomatoes, drained and chopped
1/2 cup Rioja or other full-bodied red wine
1/2 cup pitted green olives

Prepare gas or charcoal grill.

In small bowl, stir together cayenne, cumin, cinnamon, salt and pepper. Rub thoroughly over chicken leg quarters. Place on grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.

TO MAKE THE SOFRITO:
While chicken is grilling, saute the chorizo in a large, heavy skillet over medium heat until the fat is rendered. Remove and drain on paper towels; wipe out the pan.

In the same pan, heat the olive oil over medium heat. Saute onion and garlic until soft, about 5 minutes.

Stir in tomatoes, red wine and reserved chorizo. Adjust heat to medium-low and simmer, covered, until chicken is off the grill.

Stir olives into tomato mixture, and add chicken. Cover and simmer about 25 minutes, until chicken is cooked through.

TO SERVE:
Put a piece of chicken in each of four large, shallow bowls, and top with sauce.

Makes 4 servings
Source: National Chicken Council