Cajun Chicken and Peppers

Sorry for the long hiatus, but over the summer I did add a few new dishes to the repertoire... Here it goes:

2T canola oil
1 T butter
8 skinless chicken thighs
8 T Worcestershire sauce
8 tsp. cajun spice (this was too much for the little boys)
1 red bell pepper, julienned
1 green bell pepper, julienned
1 large red onion, julienned
1 c water
8 cups cooked rice

Preheat oven to 375

Heat the oil and butter in a large skillet. Coat each chicken thighwith 1 T worcestershire sauce and 1 tsp Cajun spice (like I said, this was too much for our little boys). Saute thighs for 5 minutes, turning once. Place bell peppers and onion into a casserole dish sprayed with PAM. Place thighs on top. Stir water into skillet over high heat to deglaze pan. Pour liquid over top of thighs. Cover and bake for 30-40 minutes or until vegetables are cooked through. Serve with rice. Makes 6-8 servings.

*I served the rice on the side, so it was a low carb dish for those of us needing it:)