Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in a rich tomato sauce with caramelized onions and aromatic spices, served over fluffy 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

# Steps:

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 chicken to a plate and set aside.
03 - Add onions to the same pot and sauté until softened and golden, about 5 minutes. Add bell peppers and continue cooking for 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aroma. Cook for 2 minutes, stirring frequently to incorporate flavors.
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 to desired consistency.
06 - Adjust seasoning with salt and pepper as needed. Remove scotch bonnet pepper if used. Serve hot over white rice or couscous, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • The marinade penetrates deep into the chicken, making every bite incredibly tender and flavorful
  • One pot creates both the main dish and a sauce that tastes like it simmered all day
  • The scotch bonnet adds authentic warmth without overwhelming the other beautiful spices
02 -
  • The scotch bonnet pepper is meant to stay whole during cooking, releasing its aromatic oils without making the dish too spicy
  • Boneless chicken thighs work perfectly if you prefer them, just reduce the simmering time to about 20-25 minutes
  • This sauce actually tastes better the next day, so consider making it ahead and reheating gently
03 -
  • Pat the chicken dry before marinating to help it brown better and develop that flavorful crust
  • Let the dish rest for 5-10 minutes off the heat before serving, which allows the sauce to thicken slightly and the flavors to settle

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