Summary

Ingredients

• 2 chicken breast fillet (s)
• 500 g potato (s), waxy
• Salt water
• 3 onion (s)
• 1 red pepper (s)
• 1 chilli pepper (s)
• 500 g tomato (s), passed
• 1 can kidney beans
• 1 can corn
• 120 ml broth
• salt and pepper
• Chili powder
• Paprika powder
• 1 dash red wine, dry

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Instructions

1. Peel potatoes and cut into small pieces approximately 1 cm x 2 cm x 0.5 cm. Cut red pepper into pieces, finely chop onions and chilli. Place potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are tender but still hold their shape.
2. Cut chicken fillets into small strips similar in size to the potato pieces.
3. Heat oil in a large pan over medium-high heat. Add chicken strips and fry for 6-7 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F). Season generously with salt, pepper, and paprika. Deglaze the pan with the dry red wine, scraping up any browned bits.
4. Add the chopped peppers, onions, and chilli to the pan. Cook for 2-3 minutes, stirring occasionally. Add the kidney beans with their liquid and the corn (drained). Drain the boiled potatoes and add them to the pan. Pour the tomatoes and broth over everything and stir well.
5. Simmer on medium heat for 5-10 minutes. If the sauce is too thin, continue simmering to reduce. Taste and adjust seasoning with salt, pepper, paprika, or chilli powder to taste.
6. Serve with bread. The potatoes may be omitted if preferred.