Jamaican Jerk Chicken With Papaya Salsa

Ingredients

1 1/2 cups Papaya, diced

1/4 cup red onion, minced

2 tablespoons Sugar

2 tablespoons Red pepper minced

2 tablespoons Jelly, hot pepper

2 tablespoons Cilantro, chopped

Rice, cooked

4 Leg, chicken, quarters broiler/fryer type

2 tablespoons Hot pepper sauce

1 teaspoon Salt, seasoned, spicy

1/2 teaspoon Cinnamon

1/2 teaspoon Allspice

Preparation

Papaya Salsa:In a large bowl, add papaya, red onion, red pepper, hot pepper jelly and cilantro and mix well.

Chill.

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.