Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in aromatic tomato sauce with bell peppers and classic Senegalese spices

# 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 well to coat. Cover and marinate for at least 15 minutes, up to overnight in refrigerator for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides, then remove to a plate.
03 - Add onions to the same pot and sauté until softened and golden, about 5 minutes. Add bell peppers and cook for another 3 minutes.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma.
05 - Return the chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook gently for 30-35 minutes, or until chicken is fully cooked and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet pepper if used. Serve hot over white rice or couscous, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce develops this incredible depth as it simmers, becoming something you'll want to spoon over everything
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
  • The scotch bonnet is there for aromatic background warmth, not to make the dish spicy, so leave it whole unless you want serious heat
  • Resist the urge to rush the browning step, those caramelized bits on the bottom of the pot are what give the sauce its deep, complex flavor
03 -
  • If the sauce becomes too thick, simply add a splash of water or broth to reach your desired consistency
  • Boneless chicken thighs work perfectly and reduce cooking time to about 20-25 minutes

Return