Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in aromatic tomato sauce with peppers and spices

# 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 Steps:

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, or overnight in the 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. Do not burst the pepper unless extra heat is desired.
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.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce is rich and deeply flavored, the kind that makes you want to soak up every last drop with your rice
  • Marinating the chicken ahead of time makes all the difference between good and unforgettable
  • This is one of those dishes that actually tastes better the next day, if you can manage to save any leftovers
02 -
  • The scotch bonnet pepper adds incredible aroma without too much heat as long as you leave it whole, but pierce it if you want more spice
  • Really take your time browning the chicken since that caramelization creates layers of flavor you can't add later
  • The sauce needs time to thicken naturally, so don't rush the simmering step or you'll miss out on that rich, velvety texture
03 -
  • Pat the chicken completely dry before marinating so the seasonings actually stick instead of sliding right off
  • Use a heavy pot that holds heat evenly, which prevents hot spots that can scorch the sauce
  • Let the dish rest for 10 minutes after cooking before serving, which allows the sauce to settle and the chicken to reabsorb some juices

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