Jamaican Jerk Chicken with 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.
4 Chicken legs (quarters - broiler/fryer type)
1 ts Salt (seasoned and spicy)
1/2 ts Cinnamon
2 tb Hot pepper sauce
1/2 ts Allspice
1 1/2 c Papaya (diced)
2 tb Jelly (hot pepper)
1/4 c Red Onion (minced)
2 tb Cilantro (chopped)
2 tb Sugar
2 tb Red Pepper (minced)