How To make Jamaican Jerk Chicken with Papaya Salsa

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. Cook: Gloria E. Pleasants, Williamsburg, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622