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Monday, April 20, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Margarita Lobo de Coca
  • 1 chicken
  • 1â�„2 lime
  • 1â�„2 tomato
  • 1â�„4 onion
  • 1 garlic clove
  • 1â�„2 TBS sazonador de pollo (chicken seasoning)
  • pepper to taste
  • 1â�„2 TBS mustard
Thoroughly wash the chicken, removing all skin and membranes. Cut the chicken into pieces. Wash again, leaving the chicken pieces (on bone) clean.
Blend the tomato, onion, garlic, seasoning and pepper in a blender to make a sauce.
Rub the lime half over the chicken meat, squeezing the juice over the meat. Salt the chicken.
Thinly spread the mustard in the bottom of a deep frying pan. Put the chicken in the pan and cover with the sauce. Cover the pan and cook over medium heat for 20 minutes. Uncover, stir the chicken pieces, cover again and cook for 20 minutes more.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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