Jamaican Jerk Chicken with Papaya Salsa
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 4 |
chicken legs
|
*
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
salt
seasoned, spicy |
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| Papaya salsa | |||
| 1 ½ | cups |
papayas
diced |
*
|
| ¼ | cup |
onions
minced |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
black pepper
minced |
|
| 2 | tablespoons |
jelly
hot pepper |
|
| 2 | tablespoons |
cilantro
chopped |
|
|
rice, cooked
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 4 | each |
chicken legs
|
*
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 5 | ml |
salt
seasoned, spicy |
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| Papaya salsa | |||
| 355 | ml |
papayas
diced |
*
|
| 59 | ml |
onions
minced |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
black pepper
minced |
|
| 3E+1 | ml |
jelly
hot pepper |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | x |
rice, cooked
|
*
|
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.
