1 fryer chicken (about 3 lbs.) cut to serving size pieces about
1/3 cup flour
2 to 3 tbsp. salad oil
1 can (15 oz.) tomato sauce
1/2 c. water
2 crushed chicken bouillon cube
1 can (4 oz.) diced green chilies, drained
1 can (4 1/4 oz.) chopped ripe olives, drained
2 tbsp. wine vinegar
3/4 tsp. each ground cumin and garlic salt
2 tbsp. instant minced onion
2 c. shredded cheese

Dredge chicken pieces in flour to coat; shake off excess. In a wide frying pan, cook chicken in oil over medium high heat until browned on all sides. As pieces are browned place them in a shallow 3 quart baking dish or casserole. Pour off excess oil from frying pan and wipe clean. Add the tomato sauce, water crushed bouillon cubes, chilies, olives, vinegar, cumin, garlic salt, and onion to pan. Bring to a boil, then lower heat and simmer, uncovered for about 3 minutes or until sauce thickens slightly. Pour sauce over chicken. Bake covered in a 350 degree oven until chicken is tender and no longer pink when slashed near the bone, about 1 hour. Remove cover skim off and discard fat and sprinkle chicken with cheese. Return to oven and bake uncovered until cheese melts about 10 minutes.