Senegalese Chicken Tomato Sauce (Print version)

Aromatic chicken in tomato sauce with onions, peppers, and traditional spices served over rice.

# What you need:

→ Meats

01 - 1.5 lbs chicken thighs, bone-in and skinless

→ Marinade

02 - 2 tbsp lemon juice
03 - 2 tbsp vegetable oil
04 - 1 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp ground ginger
07 - 3 garlic cloves, minced

→ Vegetables

08 - 2 large onions, thinly sliced
09 - 1 red bell pepper, sliced
10 - 1 green bell pepper, sliced
11 - 2 medium tomatoes, chopped

→ Sauce & Spices

12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil

→ To Serve

19 - Cooked white rice or couscous
20 - Fresh parsley, chopped

# Directions:

01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, or overnight for enhanced flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Sear marinated chicken on all sides until golden brown, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - Add sliced onions to the same pot and sauté until softened and golden, about 5 minutes. Add red and green bell peppers, continuing to cook for an additional 3 minutes until vegetables begin to caramelize.
04 - Stir in chopped tomatoes and tomato paste, cooking until tomatoes begin to break down. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aromatic depth. Keep the pepper intact to release flavor without excessive heat unless spicier results are desired.
05 - Return chicken to the pot and pour in chicken broth. Bring mixture to a gentle simmer, then cover and reduce heat to low. Cook for 30-35 minutes until chicken is fully cooked through and sauce has thickened to desired consistency.
06 - Adjust seasoning with additional salt and pepper as needed. Remove scotch bonnet pepper if used. Serve immediately over fluffy white rice or couscous, garnished with chopped fresh parsley.

# Expert advice:

01 -
  • The sauce thickens into something youll want to eat with a spoon
  • Marinating the chicken ahead makes all the difference in flavor
  • One dish feeds a crowd and tastes even better the next day
02 -
  • Do not cut the Scotch bonnet unless you want serious heat
  • The sauce needs time to reduce, do not rush the simmer
  • Boneless chicken cooks faster, check after 20 minutes
03 -
  • Marinate overnight if you have the time
  • Double the recipe for leftovers that freeze well

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