Senegalese Chicken Tomato Sauce (Print View)
Tender chicken in aromatic tomato sauce with peppers and spices, served over rice or couscous.
# 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
# Step-by-Step 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 all surfaces. Cover and marinate for at least 15 minutes, or refrigerate 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 brown evenly 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 vegetables begin to soften.
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. Keep the pepper intact to control heat level.
05 - Return browned chicken to the pot and pour in chicken broth. Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 30-35 minutes until chicken is tender and cooked through, and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Remove the scotch bonnet pepper before serving. Plate over steamed white rice or couscous and garnish with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The marinade transforms ordinary chicken into something extraordinary, infusing every bite with bright, tangy depth
- One pot delivers an entire dinner, which means less cleanup and more time around the table
- The sauce gets even better overnight, making it perfect for meal prep or unexpected guests
02 -
- The scotch bonnet should stay whole unless you want significant heat—puncturing it releases the capsaicin into the entire dish
- Don't rush the browning step since those caramelized bits dissolve into the sauce, creating depth you can't achieve any other way
03 -
- Marinate the chicken in the morning if you're cooking in the evening—the flavor difference is remarkable
- Make a double batch of the sauce and freeze half for an instant dinner on busy weeknights