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1. Cut the chicken into serving pieces. Place skin-side down, in a rectangular baking dish (12-inch by 9-inch), with the thicker parts of each piece to the outer edge of the dish. Smaller and thinner parts should be put toward the center of the dish.
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2. Sprinkle on the soy sauce and ginger root. Cook, covered with wax paper, in the microwave oven for 15 minutes.
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3. Peel and quarter the papayas. Scoop out the seeds. Cut into ¼-inch thick slices. Put on top of the chicken. Continue cooking, covered, in the microwave oven for 5 minutes more.
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4. Turn the chicken over so that the papaya is in the bottom of the dish and the chicken is now skin-side up but with the thicker parts still to the outer edge of the dish.
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5. Sprinkle with salt, pepper, and paprika. Cook, uncovered, 5 minutes more in the microwave oven. Serve with rice.
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NOTE:
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While the original recipe calls for green papaya, there is no reason that ripe papaya can not be used. It would need less cooking so would be added to the chicken about 5 minutes later in the cooking process than the above recipe indicates.
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