Senegalese Chicken Tomato Sauce (Printable)

Aromatic chicken in tomato sauce with peppers and traditional 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

# 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. 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. Add marinated chicken and brown on all sides, approximately 3-4 minutes per side. Remove browned chicken to a plate and set aside.
03 - Add sliced onions to the same pot and sauté until softened and golden, about 5 minutes. Add red and green bell peppers and cook for another 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aroma. The pepper adds fragrance without excessive heat unless burst.
05 - Return chicken to the pot and pour in chicken broth. Bring to a gentle simmer, then cover and cook for 30-35 minutes until chicken is fully cooked and sauce has thickened nicely.
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 fresh parsley if desired.

# Expert Tips:

01 -
  • The marinade creates layers of flavor that develop beautifully over time, even if you only have 15 minutes
  • One pot delivers an entire meal with protein and vegetables in a rich, soul-warming sauce
  • The gentle heat from the scotch bonnet adds just enough warmth without overwhelming the dish
02 -
  • The scotch bonnet infuses heat as it simmers whole, but piercing it will make the dish significantly spicier
  • Bone-in chicken takes longer but yields a much richer sauce and more tender meat
  • The sauce continues to thicken as it rests, so do not reduce it too much during cooking
03 -
  • Marinate the chicken overnight for the deepest flavor penetration
  • Let the dish rest for 10 minutes before serving to allow the sauce to set slightly

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