Senegalese Chicken Tomato Sauce (Printer-Friendly)

Succulent chicken in aromatic tomato sauce with traditional spices, served over rice.

# What You’ll 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 (optional)
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 (optional)

# How To Make It:

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 all pieces. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken pieces and brown on all sides until golden, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden brown, about 5 minutes. Add sliced red and green bell peppers and continue cooking for an additional 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The pepper adds fragrance without excessive heat unless burst during cooking.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Cover with lid and cook over low heat for 30-35 minutes, or until chicken is fully cooked through and sauce has thickened to desired consistency.
06 - Taste sauce and adjust seasoning with additional salt and pepper as needed. Carefully remove the scotch bonnet pepper if used. The dish is ready when chicken reaches internal temperature of 165°F.
07 - Transfer chicken and sauce to serving platter. Serve immediately over steamed white rice or fluffy couscous. Garnish with chopped fresh parsley for color and freshness, if desired.

# Helpful Hints:

01 -
  • The marinade creates flavor that goes all the way through, not just on the surface
  • One pot handles everything from searing to simmering
  • The sauce thickens into something you will want to spoon over everything
02 -
  • The Scotch bonnet perfumes the sauce gently while whole, but piercing it releases serious heat
  • Boneless chicken works but needs less time, about 20 to 25 minutes total
  • Sauce thickens as it rests, so do not panic if it seems loose right off the stove
03 -
  • Pat chicken dry before marinating so the coating actually sticks
  • Do not rush the onion step, that sweetness is essential to the final sauce

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