The speaker is making a traditional Nicaraguan dish called "Tapado Chicken" in their own style. They start by marinating 12 chicken legs in a mixture of salt, garlic, cumin, coriander, Worcestershire sauce, and a special Nicaraguan seasoning called "Recado."
After marinating, they heat some oil in a pan and add the chicken, letting it brown on both sides. They then add sliced potatoes, onions, carrots, and tomatoes, and cover the pan. The dish is cooked for about 40 minutes, during which time the vegetables release their flavors and the chicken is cooked through.
The speaker also adds some tomato sauce, mustard, and cilantro to give the dish extra flavor. Finally, they serve the Tapado Chicken with quinoa, which they prefer over white rice, and tortillas. The dish is a hearty and flavorful stew-like meal that is popular in Nicaragua.
Here are the key facts extracted from the text:
1. The speaker is teaching how to make Tapado chicken in their style.
2. Tapado chicken is a meal with chicken and many vegetables.
3. The recipe uses chicken legs that can be bought in supermarkets.
4. The chicken legs are marinated with salt, garlic, cumin, ground coriander, and Worcestershire sauce.
5. The recipe also includes potatoes, carrots, onions, and tomatoes.
6. The chicken is cooked in oil and then mixed with the vegetables.
7. The dish is cooked for 40 minutes.
8. Additional ingredients include cilantro, tomato sauce, and mustard.
9. Some people add marin or other vegetables to the dish.
10. The dish is typically served with rice, but the speaker prefers quinoa.
11. Quinoa has a lot of fiber and is great for the body.
12. Tapado chicken is a traditional Nicaraguan dish.
13. The dish can be served with tortillas, which is a Gallo pinto.
14. The recipe can be adjusted to add or remove ingredients based on personal preference.
15. The dish is best served hot, but it should be allowed to cool for 10 minutes before serving.