Senegalese Chicken Tomato Sauce (Printable View)

Tender chicken in aromatic tomato sauce with onions, peppers, and traditional spices, served over rice.

# Ingredient List:

→ 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. Remove browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden, about 5 minutes. Add bell peppers and continue cooking for another 3 minutes until vegetables begin to caramelize.
04 - Stir in chopped tomatoes and tomato paste, mixing well. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The pepper adds fragrance without excessive heat unless burst.
05 - Return browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer. Cover and cook for 30-35 minutes, or until chicken is fully cooked and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Remove the Scotch bonnet pepper if used. Discard bay leaf before serving.
07 - Serve the chicken and sauce generously over steamed white rice or fluffy couscous. Garnish with freshly chopped parsley for color and freshness.

# Expert Suggestions:

01 -
  • The tomato-based sauce becomes impossibly rich and flavorful, thanks to long, slow simmering that lets everything meld together beautifully
  • One pot feeds a crowd and tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
  • Don't rush the initial searing of the chicken, as those browned bits stuck to the pot become the foundation of the sauce's depth
  • The scotch bonnet is meant to stay whole during cooking unless you want significant heat, so resist the urge to chop it up
03 -
  • If you're using boneless chicken thighs, reduce the cooking time to about 20 minutes so they don't dry out
  • The sauce will continue to thicken as it cools, so don't worry if it seems slightly thinner than you'd like right off the stove

Go Back