Senegalese Chicken with Tomato Sauce (Print Version)
Tender chicken in aromatic tomato sauce with traditional spices, onions, and peppers. Rich West African flavors perfect served over rice.
# What You 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 (optional)
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 (optional)
# How-To 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 Dutch oven or large pot over medium-high heat. Add marinated chicken and brown on all sides, approximately 5-7 minutes total. 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 slightly tender.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. Leave the pepper intact to avoid excessive heat unless extra spiciness is desired.
05 - Return browned 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 through and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the scotch bonnet pepper and bay leaf. Serve immediately over steamed white rice or fluffy couscous. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The tomato-based sauce becomes this rich, velvety hug that clings to every tender piece of chicken
- Its one of those dishes that tastes even better the next day, so leftovers feel like a treat
02 -
- That scotch bonnet is there for aroma, not heat—keep it whole unless you genuinely love intense spice
- The sauce will continue to thicken as it stands, so do not worry if it seems a little loose right off the stove
03 -
- Pat the chicken dry before marinating—wet chicken steams instead of sears, and you want that browned flavor
- If the sauce is too thick, thin it with a little water; if too thin, simmer uncovered for a few minutes