Tournament of Champions ™

Voiceover: "This is a whole chicken green curry along with some Fresno chicken fat chili crisp. The whole chicken was butchered. The breast and thigh were marinated in a green pea green curry. From there they were fried lightly and then cooked skin side down in a pan with fish sauce and toasted cinnamon that was toasted in the rolling grill basket, and they were finished in a curry sauce. The Fresno peppers can be found roasted in the grill basket in the curry and in the rice. Their juice was used to make that chili crisp." 

Jet Tila: "I'm going green curry chicken with a rice pilaf. I start with a canned green curry. I fortify it with some of those Fresno chilies. The peas are going to give me some sweetness and a lot of color. The curry is going to be the marinade for the chicken and also the base to make the curry sauce, reinforcing all those flavors in that green color." 

Jet Tila: "Chicken stock flavor really comes from the connective tissue and the bones of the marrow. The backs are going to get big chicken flavor in the stock, which will go into the rice and the curry. I want the judges to not be concerned with the bone. I debone the thighs and roll them in the curry to start the marinade." 

Jet Tila: "I need to render these thighs and get them crispy. The shortcut is to throw them in the fryer. I have peas in the curry, but in case the judges don't get it, I want some actual peas so they eat the actual whole peas. I get the thighs into the curry to braise, to really get the curry flavor onto the thighs." 

Jet Tila: "I start by laying down a base of that coconut pilaf. It's got the Fresnos in it. Sliced chicken thighs shingled over the rice. I drizzled the chicken fat hot sauce. I crunch up a bit of the fried basil. This is exactly what I want to eat on a weeknight."