Cut the peppers into pieces, finely chop the chilli and onions. Peel the potatoes and cut them into small pieces as if they were intended for a soup (approx. 1 x 2 x 0.5 cm). Put on with salted water and let it boil.
Meanwhile, cut the chicken fillet into small strips. Use the size of the potato pieces as a guide. Fry the shredded meat with oil in a large pan, season with plenty of salt, pepper and season with paprika. The more you do this at this point, the less you will have to season the full pan later. Deglaze with the dry red wine.
Then add the peppers, onions and chilli to the pan. Sweat briefly so that it doesn`t get too mushy in the end and add the contents of the cans (drain off the corn liquid that the kidney beans will keep). Drain the potatoes and add them to the pan. Pour the tomatoes and broth over the contents of the pan. Stir everything.
Simmer for 5 - 10 minutes (if the sauce is still too runny, just continue to reduce) and try. If the chili peppers make it hot enough, just add salt and, if necessary, paprika to taste. Otherwise, use chilli powder or Tabasco to get the heat you want.
The potatoes are meant to fill you up rather than to improve the taste and can safely be left out. Then bread should be offered with the chilli.
Remember that you only taste the spiciness after the chilli has reached the final consistency. Otherwise it can be spiced quickly.
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