Jamaican jerk chicken with papaya salsa

4 servings

Ingredients

Quantity Ingredient
4 eaches Leg, chicken, quarters broiler/fryer type
2 tablespoons Hot pepper sauce
1½ cup Papaya, diced
¼ cup Onion, red, minced
2 tablespoons Sugar
2 tablespoons Pepper, red, minced
1 teaspoon Salt, seasoned, spicy
½ teaspoon Cinnamon
½ teaspoon Allspice
2 tablespoons Jelly, hot pepper
2 tablespoons Cilantro, chopped
Rice, cooked

Directions

CHICKEN

PAPAYA SALSA

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 From: Rob Stewart Date: 09-08-94

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