Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, March 3, 2015
News Search   

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:
  • 1 TBS vegetable oil
  • 1 cup white onion, 1â�„4 inch dice
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 11â�„2 cups Roma tomatoes, peeled, seeded, 1â�„4 inch dice
  • 11â�„2 cups corn kernels
  • 2 jalapeño chiles, seeded, minced
  • 1 tsp. cumin, ground
  • 1 cup chicken thigh meat, fat trimmed, thinly sliced
  • 3 TBS cilantro, chopped
  • 11â�„2 TBS fresh lime juice
  • salt and pepper, to taste
Heat oil over medium heat. Add onion and garlic. Cook 8-10 minutes or until very soft. Add chicken stock, tomatoes, corn, chiles and cumin. Bring to a boil, reduce to simmer and cook 5-8 minutes to blend flavors. Add chicken and simmer about 3 minutes to cook meat. Stir in cilantro and lime juice. Season to taste.
Recipe from “International Cuisine,� by The International Culinary Schools at the Art Institute, John Wiley & Sons Inc., 2009.
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
West Piedmont Workforce Investment Board - Click for Website
PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
A-CO - Click for Website