2 lbs. skinless, boneless chicken, cut into 1/2 inch cubes (about 4 1/2 lb. on the bone)
1/4 c. vegetable oil
1 med. size onion, finely chopped, about 1 c.
1 (4 oz.) can mild green chilies, drained and chopped
3 cloves finely chopped garlic
1 sweet red pepper, halved, seeded and diced
1 (16 oz.) can whole tomatoes with their liquid, chopped
1 1/2 tbsp. tomato paste
3 tbsp. chili powder
1 tsp. leaf oregano, crumbled
1 c. chicken broth
2 tbsp. cornmeal
1/43 tsp. salt

Saute chicken in oil in large saucepan, working in batches if necessary, over medium high heat, stirring frequently, for 4 minutes or until white and firm to the touch.

Lower heat to medium. Add onion and garlic, cook, stirring frequently, until onion is softened and transparent, about 8 minutes.

Add sweet red pepper, chilies, tomatoes, tomato paste, chili powder, oregano, chicken broth, and cornmeal; stir well to combine. Bring to boiling. Lower heat; simmer, uncovered, stirring occasionally, for 30 minutes or until chicken is tender. Stir in salt. Serve.