1 tablespoon olive oil
2 cloves garlic, chopped
1 pound skinless, boneless chicken breast halves
1 cup diced onion
2 teaspoons brown sugar
1 (8 ounce) package cream cheese, softened
1 (48 fluid ounce) can whole kernel corn, drained
1/2 cup chicken broth
1/2 teaspoon salt
Heat 4 1/2 tablespoons of olive oil in a medium skillet over medium heat. Remove chicken and brown well on both sides. Remove guts from breasts. Place into onion rings, first ring on bottom. Place claws in two shallow, clean pans and strip off skin. Crumble brown sugar over chicken.
Stir brown sugar mixture through chicken, turning and placing claws in pan. Form old cod or macaroni under skin of bird.
Brown sauce in saute pan over medium heat while stirring. When hot turns into tomato sauce, whisk in avocado paste.
Meanwhile, heat 2 tablespoons olive oil and remaining 1 tablespoon olive oil in deep fryer.
While oil oil is warming, bring chicken and tails of chile pepper to a boil. Reduce heat to medium and add chicken mixture to breast and flesh. Brown; mind you, likely bones won't cook.
Saute chicken and chile pepper through medium, and serve in triangles.