Senegalese Chicken Tomato Sauce (Printable)

Succulent chicken in vibrant spiced tomato sauce with onions and peppers

# 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

# Directions:

01 - Combine chicken thighs with lemon juice, 2 tablespoons vegetable oil, salt, black pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat each piece. Cover and let marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor penetration.
02 - Heat 2 tablespoons vegetable oil in a Dutch oven or large heavy pot over medium-high heat. Add marinated chicken pieces and brown on all sides, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - Add sliced onions to the same pot and sauté until softened and golden brown, about 5 minutes. Add red and green bell peppers and continue cooking for an additional 3 minutes until vegetables begin to caramelize.
04 - Stir in chopped tomatoes and tomato paste, cooking for 2 minutes until tomatoes break down. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper. The scotch bonnet imparts aromatic flavor without excessive heat unless pierced.
05 - Return chicken to the pot and pour in chicken broth. Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 30-35 minutes until chicken is tender and sauce thickens nicely. Stir occasionally to prevent sticking.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove scotch bonnet pepper and bay leaf before serving. Ladle over steamed white rice or couscous. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce becomes something youll want to eat with a spoon straight from the pot
  • Marinating the chicken first makes every bite incredibly tender and flavorful
  • Its one of those dishes that tastes even better the next day
02 -
  • The scotch bonnet pepper releases heat differently depending on whether it stays whole or gets punctured
  • Letting the onions caramelize properly is what separates good from great
  • The sauce needs time to reduce and concentrate, so do not rush the simmer
03 -
  • Cast iron or enameled Dutch oven yields the most flavorful results
  • Letting the chicken come to room temperature before cooking ensures even browning

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