Senegalese Chicken Tomato Sauce (Print Version)

Tender chicken in aromatic tomato sauce with peppers and 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

# 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 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. Add marinated chicken pieces and sear until golden brown on all sides, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and cook until softened and golden brown, about 5 minutes. Add sliced red and green bell peppers and continue cooking for an additional 3 minutes until vegetables begin to caramelize.
04 - Stir in chopped tomatoes and tomato paste, cooking for 2 minutes until tomatoes begin to break down. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper. The scotch bonnet adds aromatic depth without excessive heat unless pierced.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 30-35 minutes until chicken is tender and sauce has thickened to a rich consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Carefully remove the whole scotch bonnet pepper before serving to avoid accidental consumption.
07 - Plate the chicken and sauce generously over steamed white rice or fluffy couscous. Sprinkle with freshly chopped parsley for color and fresh herbal notes. Serve immediately while hot.

# Expert Hints:

01 -
  • The marinade creates layers of flavor that develop even more depth overnight
  • One pot delivers both the chicken and an incredibly rich sauce
  • It feeds a crowd beautifully and tastes even better the next day
02 -
  • The scotch bonnet adds aroma without making it spicy, but pierce it if you love heat
  • Boneless chicken works but reduce the simmering time to 20 to 25 minutes
  • The sauce continues to thicken as it stands, so do not reduce it too much
03 -
  • Pat the chicken dry before searing for better browning
  • Let the pot come to room temperature before storing in the refrigerator

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