| Jamaican Jerk Chicken with Papaya Salsa
CHICKEN
4 Leg, chicken, quarters, broiler/fryer type
2 tablespoons of hot pepper sauce
1 teaspoon of salt, seasoned, spicy
1/2 teaspoon of cinnamon
1/2 teaspoon of Allspice
PAPAYA SALSA
1 1/2 cups of papaya, diced
1/4 cup of onion, red, minced
2 tablespoons of sugar
2 tablespoons of Pepper, red, minced
2 tablespoons of Jelly, hot pepper
2 tablespoons of Cilantro, chopped
Rice, cooked
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Papaya Salsa: In a large bowl, mix all of the ingredients together well. Chill. Makes about 2 cups. Chicken: In a shallow container, place the hot pepper sauce. Add chicken, one piece at a time, turning to coat. Sprinkle salt, cinnamon and allspice over the chicken. Place the chicken, skin side up, in a single layer in a large shallow baking dish. Bake at 400ºF. basting twice with pan juices, for 45 minutes or until the chicken is fork tender. Arrange the rice and chicken on a serving platter. Spoon papaya salsa over the chicken. Cook: Gloria E. Pleasants, Williamsburg, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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