Four-pepper Baked Chicken

Ingredients

• 1  and bell pepper green red yellow
• 3 cups rice hot cooked
• 1 teaspoon cornstarch 
• 7 oz chilies whole green cut lengthwise into 8 equal pieces canned
• 1 cup cup heavy whipping cream sour reduced-fat
• 4 servings salt and pepper 
• 1.3 lb chicken thighs boneless skinless fat trimmed

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 47
2. Stem and seed bell peppers and thinly slice lengthwise.
3. Place in a 9- by 13-inch baking dish and bake until tinged brown, about 15 minutes.
4. Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.
5. 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.
6. 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.
7. Serve chicken with hot cooked rice and pan juices. Season to taste with salt and pepper.