This has been one of those weeks. There’s a huge hole in our kitchen ceiling. The result of a pin hole leak in a pipe that was dripping and making Rorschach designs overhead. The Big Guy located and taped the leak, but we’re in a holding pattern until the plumbers arrive to replace the pipes above the kitchen. Since this is our second leak in a few months, it seems prudent to replace all of the pipes before new sheetrock goes up to fix the ceiling.

And there’s more. Our recent conversion to gas means farewell to our current stove with the propane cooktop and electric oven. A new gas stove is not a simple swap.  It involves an electrician and a plumber. In the meantime, I’m learning to ignore the hole in the ceiling and work around the strategically placed bucket that catches the stray drips that sneak around the taped pipe. I’m also starting to think about the fact that I’m going to be without a stove for a few days during the work involved for removal and replacement.

As much as I enjoy the ease of the grilling season, (which takes longer to arrive than anyone can imagine here on our cold water surrounded peninsula!) I’m also a huge fan of the one pot meal. It occurred to me that the one pot meal that I made on the stove last night could also be made on the grill using my paella pan.

I adapted a Skinnytaste recipe pretty significantly. The original recipe, “Southwest Chicken Skillet”, can be found on the Skinnytaste website.

Ingredients:

4 boneless, skinless chicken thighs cut into strips
about 1 TBS olive oil (divided)
1 TBS Fajita Seasoning (Penzeys) You could also use any Southwest or Mexican seasoning.
1/2 tsp. Kosher salt
1 large red bell pepper, sliced into strips
1 cup defrosted frozen corn kernels
2 cloves garlic, minced
1 1/2 tsp. Fajita, Southwest, or Mexican seasoning
1 medium zucchini, thinly sliced
1/2 tsp. Kosher salt
fresh lime juice (about one lime)
cheddar jack cheese (optional)

Method:

1. Toss chicken strips with a teaspoon of olive oil, a tablespoon of whatever seasoning you’re using, and 1/2 teaspoon of salt.
2. Heat the remaining tablespoon of olive oil (or a bit more) in a skillet. Stir fry the chicken until it’s fully cooked. Remove to a waiting dish.
3. Add the pepper strips, corn, and garlic to the skillet. Add 1 1/2 teaspoons seasoning of your choice. Stir fry until the peppers start to soften.
4. Add the zucchini and 1/2 teaspoon salt. Stir fry until the zucchini starts to soften.
5. Return the chicken to the pan with the vegetables. Stir to combine, add the lime juice and heat through.
6. Sprinkle with a little cheddar jack cheese, and serve plain or over rice.