Ingredients: |
Ingredients: 3½ lb. broiler-fryer chicken, cut up.
2 tbsp. salad or olive oil
2 cups finely chopped onion
1 clove garlic, crushed
1 can (1 lb.) stewed tomatoes
1 can (8 z.) tomato sauce
½ canned condensed chicken broth, undiluted
Salt
1½ to 2 tbsp. chili powder
1 tsp. dried oregano leaves
1 can (12 oz.) corn with peppers, undrained
1 cup pitted ripe olives
2 cups yellow cornmeal
½ cup grated cheddar cheese
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Directions: |
Directions:1. Wash chicken. Pat dry with paper towels. Using a dutch oven, saute onion & garlic in hot oil until onion is tender.
2 Add chicken, stewed tomatoes, tomato sauce chicken broth, & 1 tsp. salt. Bring to boiling, stirring occasionally; reduce heat and simmer, covered, 30 minutes, or until tender.
3.Remove from heat; let stand, uncovered, until chicken is cool enough to handle. Remove chicken pieces; remove & discard skin & bones, keeping meat in large pieces.
4. Add chili powder & oregano to liquid in dutch oven. Boil, uncovered until reduced to about 3 cups. Skim off excess fat if necessary. Stir in chicken, corn & olives; set aside.
5. In medium saucepan, combine cornmeal with 4 cups water & 1 tsp. salt. Bring to boiling, stirring constantly, boil until thickened. Remove from heat; let stand about 5 minutes.
6. Preheat oven to 375º. 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 near center. |
Personal
Notes: |
Personal
Notes: This was one of Mom's favorite potluck dishes...everyone not only enjoyed the lusciousness, they always wanted the recipe. Mom usually tripled the recipe so we would have it for dinner that same night. Though it was more work than we usually do now-a-days, it was always a favorite and is making my mouth water as I type this. Guess what I'm having for dinner!
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