Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in a fragrant tomato-based sauce with bell peppers, onions, and traditional Senegalese spices, served over rice or couscous.

# What You'll Need:

→ Meats

01 - 1.5 lbs chicken thighs, bone-in, 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 Steps:

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, up to overnight for enhanced flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Remove chicken from marinade 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 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 to develop flavor. 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 to a gentle simmer. Cover with a tight-fitting lid and cook for 30-35 minutes until chicken is tender and cooked through, and sauce has thickened to coat the back of a spoon.
06 - Remove the scotch bonnet pepper and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper as needed. The sauce should be rich, tangy, and well-balanced.
07 - Spoon the chicken and generous sauce over plates of steaming white rice or couscous. Garnish with chopped fresh parsley for color and fresh herbal notes. Serve immediately while hot.

# Expert Pointers:

01 -
  • The marinade creates layers of flavor that penetrate deep into the chicken
  • One pot delivers an impressive dinner that tastes like it simmered all day
  • Perfect for feeding a crowd or making ahead for even better leftovers
02 -
  • The sauce needs time to thicken naturally, so resist the urge to rush this step
  • Leaving the scotch bonnet whole prevents the dish from becoming overwhelmingly spicy
  • Boneless chicken works but cooks faster, so check for doneness earlier
03 -
  • If you cannot find scotch bonnet, a habanero works but use even less
  • The sauce should coat the back of a spoon when it is properly reduced

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