Jamaican Jerk Chicken with Papaya Salsa

Title: Jamaican Jerk Chicken with Papaya Salsa

Categories: Poultry, Finalist

Yield: 4 servings

MMMMM--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

MMMMM--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.

: Cook: Gloria E. Pleasants, Williamsburg, Virginia

: Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking

Contest : : Delmarva Poultry Industries, Inc.

: : Georgetown, Delaware, 19947-9622

21 Jan

0500 (

From: Jim Morey Date: 05-06-96

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