Directions:
- Preheat oven to 475°. 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.
- Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6309.94 Kcal (26418 kJ) | ||
| Calories from fat | 5391.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 599.08g | 922% | |
|---|---|---|---|
| Cholesterol | 562.34mg | 187% | |
| Sodium | 199.91mg | 8% | |
| Potassium | 1743.18mg | 37% | |
| Total Carbs | 181.51g | 61% | |
| Sugars | 24.98g | 100% | |
| Dietary Fiber | 19.38g | 78% | |
| Protein | 42.91g | 86% | |
| Vitamin C | 524.7mg | 874% | |
| Vitamin A | 11.3mg | 378% | |
| Iron | 199.6mg | 1109% | |
| Calcium | 371.8mg | 37% | |
| Amount Per 100 g | |||
| Calories | 307.69 Kcal (1288 kJ) | ||
| Calories from fat | 262.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.21g | 922% | |
|---|---|---|---|
| Cholesterol | 27.42mg | 187% | |
| Sodium | 9.75mg | 8% | |
| Potassium | 85mg | 37% | |
| Total Carbs | 8.85g | 61% | |
| Sugars | 1.22g | 100% | |
| Dietary Fiber | 0.95g | 78% | |
| Protein | 2.09g | 86% | |
| Vitamin C | 25.6mg | 874% | |
| Vitamin A | 0.6mg | 378% | |
| Iron | 9.7mg | 1109% | |
| Calcium | 18.1mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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