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Jamaican Jerk Chicken With Papaya Salsa

poultry

----CHICKEN----
4 each leg, chicken, quarters - broiler/fr; yer type
2 tablespoon hot pepper sauce
1 teaspoon salt, seasoned, spicy
1/2 teaspoon cinnamon
1/2 teaspoon allspice
----PAPAYA SALSA----
1 1/2 cup papaya, diced
1/4 cup onion, red, minced
2 tablespoon sugar
2 tablespoon pepper, red, minced
2 tablespoon jelly, hot pepper
2 tablespoon cilantro, chopped
1 rice, cooked

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 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, 19947-9622

Yield: 4 servings

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