The Recipe Bin: Caribbean - Entrees: Poultry



    Jamaican Jerk Chicken with Papaya Salsa
     
     
    Chicken:

    4 Chicken Leg Quarters (Broiler/fryer)
    2 tbsp Hot Pepper Sauce
    1 tsp Spicy Seasoned Salt
    ½ tsp Cinnamon
    ½ tsp Allspice
    Papaya Salsa:

    1½ cups Papaya (Diced)
    ¼ cup Red Onion (Minced)
    2 tbsp Sugar
    2 tbsp Red Pepper (Minced)
    2 tbsp Hot Pepper Jelly
    2 tbsp Cilantro (Chopped)
    Rice (Cooked)
     
     
      • In a large bowl, mix all of the ingredients for the Salsa together well. Chill. Makes about 2 cups.
      • 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.
     
    Makes approximately 4 servings.

    unknown calories per serving.

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