1 whole chicken, boiled and taken off bone
1/4 c. oil
1 tbsp. corn meal (yellow)
1/2 tbsp. flour
1 garlic, minced
1/2 to 1 tbsp. chili powder
Salt and black pepper to season

Brown corn meal and flour in oil in large skillet. Add hot water and stir; let boil. If gravy is too thick, add more water. Add chicken to gravy and chili powder. Reduce heat; add garlic. Let simmer for about 45 minutes to 1 hour. Serve with Spanish rice.