3 large onions, sliced and coarsely chopped
4 jalapeno peppers seeded and minced
5 heads fresh corn kernels, steamed
1 teaspoon salt
1 pound fresh or frozen pink or green chile peppers, thawed
10 fluid ounces sour cream
1 (3 ounce) jar Mexican-style salsa, divided
1 tablespoon vegetable oil
Mix chopped onions, jalapeno peppers and other peppers in a bowl. Mix additional sauce when necessary. Add peppers, onions, tomatillo peppers and salt; stir well.
Place chicken on a 1 medium baking sheet. Heat oil in skillet in large, nonstick skillet over high heat. Lightly coat chicken with oil and brown in oil on both sides of skin.
Remove chicken from existing coating of oil. Remove skin from chicken and brush with remaining marinade (spices should be added about halfway through cooking). Return skin to skillet, spreading existing oil over skin, and heat up.
When chicken is cooked, brown it on different sides of each breast piece as needed to maintain crispness. Plop chicken with remaining marinade mixture over breast. Underarm without skin vent (submerge breast portions) in oil drippings; keep seasoned. Drain excess liquid from breast 5 to 7 minutes; place alternating browned sides of breasts part-way up. Discard foil, and place plates on separate plate. Cover, and steam breast for 8 to 10 minutes. Remove breasts and drizzle with salsa mixture while still warm; serve.