| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jamaican | 1994 dccc, Finalist, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Leg, chicken quarters | |
| broiler/fryer type | ||
| 2 | T | Hot pepper sauce |
| 1 | t | Salt, seasoned spicy |
| 1/2 | t | Cinnamon |
| 1/2 | t | Allspice |
| 1 1/2 | c | Papaya, diced |
| 1/4 | c | Onion, red minced |
| 2 | T | Sugar |
| 2 | T | Pepper, red minced |
| 2 | T | Jelly, hot pepper |
| 2 | T | Cilantro, chopped |
| Rice, cooked |
INSTRUCTIONS
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 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 241
Total Fat: 26.7g
Cholesterol: 142.2mg
Sodium: 662.8mg
Potassium: 387.8mg
Carbohydrates: 53.7g
Fiber: 1.7g
Sugar: 19.7g
Protein: 36g