Recipe: Jamaican Jerk Chicken with Papaya Salsa
For 4 Persons
Category: Poultry, 1994 dccc, Finalist
----------------------------------CHICKEN----------------------------------
4 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:
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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
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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