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
           Rice, 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
  
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622