Senegalese Chicken Tomato Sauce (Printable)
Tender chicken in a rich, aromatic tomato sauce with peppers and 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
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. 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 and 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 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 until tomatoes begin to break down. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The scotch bonnet adds fragrance without excessive heat unless punctured.
05 - Return browned 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 a rich consistency.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Remove the scotch bonnet pepper if used. Serve immediately over white rice or couscous, garnished with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that tastes like it's been simmering all day, even on busy weeknights
- That tomato-based sauce clings to every grain of rice, making each bite a perfect harmony of tangy, spicy, and deeply savory notes
02 -
- The scotch bonnet is meant to infuse flavor without overwhelming heat, so resist the urge to chop it unless you know your guests can handle the fire
- Crowding the pot when searing chicken will steam instead of brown it, so work in batches if your pot is on the smaller side
03 -
- Don't rush the onion phase, since those softened, sweetened onions are the foundation of the whole dish
- Let the chicken rest for 5 minutes after cooking before serving, which helps the juices redistribute instead of running out immediately