Recipe - Jamaican Jerk Chicken With Papaya Salsa

CHICKEN
4 Leg, chicken, quarters
broiler/fryer type
2 tablespoon Hot pepper sauce
1 teaspoon Salt, seasoned, spicy
One half teaspoon Cinnamon
One half teaspoon Allspice

PAPAYA SALSA
1 One half cup Papaya, minced
One fourth cup Onion, red, minced
2 tablespoon Sugar
2 tablespoon Pepper, red, minced
2 tablespoon Jelly, hot pepper
2 tablespoon Cilantro, chopped
Rice, cooked

Papaya Salsa:
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In a large bowl, mix all of the ingredients together well.
Chill. Makes about 2 cups.

Chicken:
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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 400 F, 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, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip