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Jamaican Jerk Chicken with Papaya Salsa

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
Chicken
4 chicken legs
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2 tablespoons red hot pepper sauce
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1 teaspoon salt
seasoned, spicy
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½ teaspoon cinnamon
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½ teaspoon allspice
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Papaya salsa
1 ½ cups papayas
diced
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¼ cup onions
minced
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2 tablespoons sugar
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2 tablespoons black pepper
minced
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2 tablespoons jelly
hot pepper
2 tablespoons cilantro
chopped
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rice, cooked
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Ingredients

Amount Measure Ingredient Features
Chicken
4 each chicken legs
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3E+1 ml red hot pepper sauce
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5 ml salt
seasoned, spicy
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2.5 ml cinnamon
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2.5 ml allspice
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Papaya salsa
355 ml papayas
diced
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59 ml onions
minced
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3E+1 ml sugar
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3E+1 ml black pepper
minced
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3E+1 ml jelly
hot pepper
3E+1 ml cilantro
chopped
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1 x rice, cooked
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Directions

In a large bowl, mix all of the salsa ingredients together well.

Chill.

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 degrees 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 1152% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 595mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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