Jamaican Jerk Chicken: Utensils & Pots

Video Transcript

"Okay the utensils that we're going to need today, utensils and pots, are as follows. We're going to need a big pot here, we're going to be cooking the rice in that. We're actually going to be sauteing first with that and then afterwards adding the rice. And we're going to be cooking uncovered, but to finish the rice, after we bring it to a boil, we're going to put the lid on and let that go. So you're going to need these two pieces. Right here we're going to need a bowl. The bowl is when we're done making the salsa, we're going to put it in that bowl and then put it in the refrigerator and let it chill. This whole dish should take about fifteen to twenty minutes to make and so we're going to be making this first so it will chill. This baking dish, that's what we're going to put the chicken on. We're not going to grill it today. After we coat it, we're going to put it on here and then cook it in the oven. We're going to need a spoon to stir the rice. We're also going to need a fork. I'm going to use this today, and that's to move the chicken. We're going to have this knife that's going to cut up our papaya, our garlic, our cilantro, our green onion, green pepper, and our onion. We're going to need measuring cups, measuring spoons, and a peeler. And because we're dealing with chicken, we're going to be using gloves."