Dipp Mojo-Rojo-Picon

spice mixture without added glutamate

Spicy, hot dip - Canarian pepper sauce.

Jasmini tip: Canarian paprika chicken

Ingredients: 1 ready-to-cook chicken, Mojo-Rojo-Picon dip, flour, olive oil, 2 red peppers, 3 cloves of garlic, 4 onions (quartered), 3 tablespoons tomato paste, 300ml white wine

Preparation: Cut the chicken into pieces, wash, but do not pat dry. Season generously with Mojo Rojo Picon, coat in flour and fry in olive oil. Dice the peppers, chop the garlic and add to the pan with the chicken along with the quartered onions. Add tomato paste and pour in the white wine. Let everything simmer for about 30 minutes. This goes well with flatbread and a strong, dry red wine.

Ingredients: Clear broth (sea salt, glucose syrup, maltodextrin, onions, palm fat, natural flavor, lovage root, carrots, mace, juniper berries, leek, parsley, turmeric, cloves), hot paprika, paprika flakes, garlic flakes, parsley, jalapeno, onion flakes, chili, cumin, oregano, thyme, habanero.