In this challenge, the randomizer selected the following conditions that had to be met by each chef:

Protein: Whole chicken 

Produce: Fresno peppers 

Equipment: Rolling grill basket 

Style: Weeknight dinner 

Wild card: Frozen peas

Chef described it as a "caldo de arroz" style brothier rice dish inspired by Tom Kha, a childhood favourite. 

Voiceover: "In front of you we have pollo canchupa arroz. A sauce on top was crafted in a grill basket with charred collard greens and Fresnos, then blended with frozen peas and a little chicken stock. A saute of grilled Fresnos sliced with shallots, frozen peas, curry leaves, and mint adorned the top of the rice. The breast was fabricated from the chicken and grilled on the rolling grill basket." 

Claudette Zepeda: "My mind immediately goes to my childhood in Mexico. One of my favourite dishes growing up is caldo de arroz. It was in constant rotation in my house. I'm gonna do boiled chicken with caldo de arroz. Just kind of like a brothier rice, but not a Spanish style." 

Claudette Zepeda: "I start my chicken broth. In the pot goes my chicken base, dashi powder, dried shiitakes, {aquasanta}, avocado leaves, some lemongrass. Trying to fortify the hot water as much as I can." 

Claudette Zepeda: "The broth for the rice is inspired by Tom Kha. It is a loose rice dish, more like risotto than soup. Flavors I normally make in my house." 

Claudette Zepeda: "I put Fresno peppers that have also been charred in the roller grill with peas and a little bit of chicken stock. In my head I see this green pistou-like sauce being drizzled over the rice." 

Claudette Zepeda: "I'm scooping two ladles of the caldo de arroz on the base of the plate. Then I drizzle that collard and pea pistou on top. Then I add the pea salad. Grilled chicken breast on the right and garnish with curry leaves. A pinch of salt and lime at the end. This dish is a hug in a bowl. Visceral cooking, very comforting flavors."