Jamaican Jerk Chicken With Papaya Salsa

--CHICKEN

-- 4 ea 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

, cooked Papaya Salsa: ============= 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