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Jamaican Jerk Chicken with Papaya Salsa |
FOOD
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4 chicken hind quarters 2 tablespoons hot pepper sauce 1 teaspoon spicy seasoning salt 1/2 teaspoon cinnamon 1/2 teaspoon allspice 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 chicken, skin side up, in a single layer in a large shallow baking dish. Bake at 400 degrees, 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. (see below) Papaya Salsa: 1-1/2 cup papaya, diced 1/4 cup red onion, minced 2 tablespoons sugar 2 tablespoons red pepper, minced 2 tablespoons hot pepper jelly 2 tablespoons cilantro, chopped Rice, cooked In a large bowl, mix all of the ingredients together well. Chill. Makes about 2 cups. |
Copyright 2004 Chris A. Hawley |
