Senegalese Chicken Tomato Sauce (Printable version)

Tender chicken in a savory tomato sauce with bell peppers, onions, and aromatic spices. Ready in just over an hour.

# What you'll need:

→ Meats

01 - 1.5 lbs chicken thighs, bone-in, 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 tablespoons vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat evenly. Cover and marinate for minimum 15 minutes or refrigerate overnight for enhanced flavor penetration.
02 - Heat 2 tablespoons vegetable oil in a Dutch oven or large pot over medium-high heat. Sear marinated chicken on all sides until golden brown, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and cook until softened and golden brown, about 5 minutes. Add sliced red and green bell peppers, continuing to sauté for an additional 3 minutes until vegetables begin to caramelize.
04 - Stir in chopped tomatoes and tomato paste, mixing thoroughly. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aromatic depth. The scotch bonnet infuses flavor without excessive heat unless punctured.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Cover pot and cook over low heat for 30-35 minutes until chicken is fully cooked through and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Remove the whole scotch bonnet pepper carefully if used. Ensure sauce has reached proper consistency, continuing to simmer uncovered if necessary.
07 - Plate the chicken and sauce generously over steamed white rice or fluffy couscous. Garnish with freshly chopped parsley for color and freshness. Serve immediately while hot.

# Expert Tips:

01 -
  • The tomato based sauce becomes impossibly rich after simmering with aromatics
  • One dish delivers both protein and vegetables in a gorgeous red sauce
  • Leftovers taste even better the next day as flavors meld together
02 -
  • The Scotch bonnet adds aroma more than heat unless it bursts during cooking
  • Bone in chicken requires longer cooking but delivers infinitely better flavor
  • Sauce should thicken naturally as it simmers, don't rush this step
03 -
  • Pat chicken dry before searing for better browning
  • Use a heavy Dutch oven to maintain even heat

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