Four-Pepper Baked Chicken

1. 1

   Preheat oven to 475u00b0. Stem and seed bell peppers and thinly slice lengthwise. Place in a 9- by 13-inch baking dish and bake until tinged brown, about 15 minutes.

2. 2

   Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.

3. 3

   Place chicken bundles on top of bell peppers; bake for 15 minutes. Smoothly blend sour cream with cornstarch and spoon over bundles. Continue to bake until chicken is no longer pink in center (cut to test), about 8 minutes.

4. 4

   Broil chicken 3 inches from heat until sour cream is speckled brown, about 2 minutes. Lift chicken and vegetables to a platter or to 4 individual plates; pour pan juices into a small pitcher. Serve chicken with hot cooked rice and pan juices. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.