Recipe#5806

Title: Jamaican Jerk Chicken with Papaya Salsa

From: BobbieB1@aol.com 
Date: Tue, 21 May 1996 23:25:41 -0400 
  :      Cook:  Gloria E. Pleasants, Williamsburg, Virginia
  
  :      Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking
  Contest :      :       Delmarva Poultry Industries, Inc.
  :      :       Georgetown, Delaware, 19947-9622
  
  From: Georgette/Dave Burnside   ~0500 (
  
  From: Jim Morey  

--------------------------CHICKEN-------------------------------
      4 ea Leg, chicken, quarters
           -- broiler/fryer type
      2 tb Hot pepper sauce
      1 ts Salt, seasoned, spicy
    1/2 ts Cinnamon
    1/2 ts Allspice
------------------------PAPAYA SALSA-----------------------------
  1 1/2 c  Papaya, diced
    1/4 c  Onion, red, minced
      2 tb Sugar
      2 tb Pepper, red, minced
      2 tb Jelly, hot pepper
      2 tb Cilantro, chopped
           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.