3 1 / 2 lb broiler fryer, cut up
2 tablespoons salad or olive oil
2 cups finely chopped onion
1 clove garlic, crushed
1 can [ 1 lb ] stewed tomatoes
1 can [ 8 oz ] tomato sauce
1 / 2 cup canned condensed chicken broth, undiluted
salt
1 1 / 2 to 2 tablespoons chili powder
1 teaspoon dried oregano leaves
1 can [ 12 oz ] corn with peppers, undrained
1 cup pitted ripe olives
2 cups yellow cornmeal
1 / 2 cup grated Cheddar cheese
Wash chicken. Pat dry with paper towels.
In hot oil in Dutch oven, saute onion and garlic until onion is tender.
Add chicken, stewed tomatoes, tomato sauce, chicken broth and 1 teaspoon salt.
Bring to boiling, stirring occasionally.
Reduce heat and simmer, covered 30 minutes or until tender.
Remove from heat. Let stand, uncovered, until chicken is cool enough to handle.
Remove chicken pieces. Remove and discard skin and bones, keeping meat in large pieces.
Add chili powder and oregano to liquid in Dutch oven.
Boil, uncovered, until reduced to about 3 cups.
Skim off excess fat, if necessary. Stir in chicken, corn and olives. Set aside.
In medium saucepan, combine cornmeal with 4 cups water and 1 teaspoon salt.
Bring to boiling, stirring constantly. Boil until thickened.
Remove from heat. Let stand about 5 minutes.
Preheat oven to 375F.
Line bottom and sides of 3 quart, shallow baking dish with about half the cornmeal mush.
Fill with chicken mixture.
Spoon remainder of mush around edges.
Sprinkle with cheese.
Bake, uncovered, 30 minutes, or until bubbling near center.
Makes 6 servings
