3 1/2 lb. broiler-fryer, cut up
2 tbsp. salad or olive oil
2 c. finely chopped onion
1 clove garlic, crushed
1 (1 lb.) can stewed tomatoes
1 (8 oz.) can tomato sauce
Salt
1/2 c. canned condensed chicken broth, undiluted
1 1/2 to 2 tbsp. chili powder
1 tsp. dried oregano leaves
1 (12 oz.) can corn with peppers, undrained
1 c. pitted ripe olives
2 c. yellow cornmeal
1/2 c. 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 375 degrees. 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. Makes 6 servings.