Senegalese Chicken Tomato Sauce (Printable Version)

Tender chicken in aromatic tomato sauce with onions, 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

# How to Make It:

01 - In a large bowl, combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic. Toss well to coat. Cover and marinate for at least 15 minutes up to 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 - In the same pot, add onions 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 Insights:

01 -
  • The tomato based sauce develops layers of flavor that taste like they simmered all day even though it comes together in under an hour
  • It's one of those forgiving dishes that actually tastes better the next day when the spices have had time to really settle into the chicken
  • The gentle heat from the scotch bonnet adds just enough warmth without overwhelming anyone at the table
02 -
  • The scotch bonnet pepper is meant to stay whole during cooking, infusing gentle heat and aroma without making the dish too spicy. If you burst it, the sauce becomes much hotter than most people expect.
  • Browning the chicken before adding it back to the sauce creates a depth of flavor you cannot achieve any other way. Don't skip this step even if you're in a hurry.
03 -
  • If the sauce seems too thick before the chicken is done, add a splash of water or broth rather than letting it reduce completely
  • The finished dish should have pieces of chicken almost falling off the bone and a sauce thick enough to coat the back of a spoon

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