Introduction: There are few things more satisfying than a meal that tastes even better the next day. This recipe has earned its place as a kitchen favorite, offering a rich combination of flavors that meld together perfectly over time. Whether you’re preparing it for a weeknight dinner or a special occasion, it’s sure to leave your taste buds satisfied. The best part? It’s just as delicious, if not more so, after resting overnight—if you can wait that long!
Ingredients:
1 lb (450g) of your choice of meat (chicken, beef, or pork)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes
1 cup vegetable or chicken broth
1 tbsp dried oregano
1 tsp paprika
Salt and pepper, to taste
Fresh herbs for garnish (optional)
1 tbsp vinegar (for a little tang, optional)
1 cup cooked rice or pasta (optional)
Directions:
Begin by heating the olive oil in a large skillet over medium heat. Add the meat and brown it on all sides, about 5–7 minutes. Once browned, remove the meat from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.
Add the diced tomatoes, broth, oregano, paprika, salt, and pepper. Stir to combine.
Return the meat to the skillet, and simmer on low heat for about 30 minutes, or until the meat is fully cooked and tender.
If you like a slightly tangy flavor, add a tablespoon of vinegar just before removing from heat.
Serve hot over rice or pasta, if desired. Garnish with fresh herbs like parsley or cilantro for an added touch of color and flavor.
Serving and Storage Tips:
This dish is perfect for meal prepping! Store leftovers in an airtight container in the fridge for up to 3 days. The flavors intensify the longer it sits.
If you prefer to freeze it, the dish can be stored for up to 2 months. Simply reheat on the stove over low heat, adding a splash of broth or water to loosen the sauce.
For the best flavor, let the dish rest overnight before serving—this allows the ingredients to meld together beautifully.
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