This recipe is translated from Cookpad Spain. See original: 
Solomillo de pollo a la pimienta blanca en salsa de pimiento choricero
Solomillo de pollo a la pimienta blanca en salsa de pimiento choricero 
Chicken Tenderloins with White Pepper in Choricero Pepper Sauce
Ir CrM @ircrmcookandphoto
Cooking Instructions
- 1
In a deep dish, place the chicken tenderloins with a pinch of salt, white pepper, and a couple of tablespoons of olive oil. Heat a skillet over high heat with a tablespoon of oil, and when the oil is hot, sear the tenderloins on both sides until they are cooked on the outside.
- 2
Meanwhile, finely chop the garlic and onion. Once the tenderloins are cooked on the outside, remove and set them aside. Lower the heat to low and in the same skillet, add the garlic and onion, letting them brown slightly. When browned, add 1/2 cup of water and cook until the water reduces by half. Add the choricero pepper paste, a cup of water, and a couple of tablespoons of breadcrumbs, and let it cook for 10 minutes.
- 3
At this point, you can blend the sauce or leave it with onion pieces. Add the tenderloins and cook for 5 more minutes. Enjoy your meal!
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