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1
In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
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2
Transfer the finely chopped ingredients to a saucepan.
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3
Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar.
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4
Bring to a simmer over low heat.
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5
Cook slowly until the mixture is thickened, about 30 minutes.
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6
Remove from the heat and stir in the yellow mustard.
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7
For the chicken:
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8
Preheat the oven to 400 degrees F.
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9
Season the chicken well with salt and pepper on both sides.
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10
Place in a baking dish.
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11
Drizzle with olive oil and toss with thyme.
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12
Bake until the chicken is just cooked through, about 20 minutes.
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13
Remove from the oven.
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14
Cuban Bread:
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15
While the chicken is cooking, prepare the Cuban bread.
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16
Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other.
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17
Slice the bread in 1/2 horizontally.
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18
Spread both cut sides with butter.
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19
Press the cut side together and place in the sandwich press.
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20
Close and toast until golden brown and the butter is melted.
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21
If using skillets, place the bread in the larger skillet.
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22
Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
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23
Preheat the broiler.
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24
Brush the sauce on the chicken, coating well.
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25
Place in the broiler and broil until the sauce bubbles and starts to brown.
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26
Remove from the heat and serve with cuban bread, black beans, and yellow rice.
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27
Garnish with thyme sprigs.
