3 1/2 lb. broiler fryer, cut up
2 tbsp. salad or olive oil
2 c. finely chopped onions
1 (1 lb.) can stewed tomatoes
1 can (8 oz.) tomato sauce
1/2 c. canned chicken broth
Salt
1 1/2 - 2 tbsp. chili powder
1 tsp. dried oregano
1 can corn with peppers
1 c. pitted ripe olives
2 c. yellow cornmeal
1/2 c. grated Cheddar cheese

In hot oil in a Dutch oven, saute onion and garlic. Add chicken, stewed tomatoes, tomato sauce, chicken broth and 1 teaspoon salt. Bring to boil then cover and simmer until chicken is tender, about 30 minutes. Cool. Remove chicken - discard bones and skin, keeping meat in large pieces.

Add chili powder and oregano to broth; boil covered until liquid is reduced to about 3 cups. Skim excess fat. Stir in chicken, corn and olives; set aside.

In saucepan combine cornmeal with 4 cups water and 1 teaspoon salt. Bring to a boil, stirring constantly. Boil until thickened. Remove from heat. Let stand 5 minutes.

Line bottom and sides of 3 quart shallow baking dish with about half of cornmeal mixture. Fill with chicken mixture. Spoon remainder of cornmeal mixture around edges. Sprinkle with cheese. Bake at 375 degrees for 30 minutes or until bubbly at center.