Senegalese Chicken Tomato Sauce (Printable)

Aromatic chicken in tomato sauce with vegetables and spices, perfect with 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)

# 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 all pieces. Cover and refrigerate for at least 15 minutes, up to overnight for maximum flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade and brown on all sides until golden, approximately 3-4 minutes per side. Transfer browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions 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 begin to break down. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper. The scotch bonnet adds aromatic depth—pierce only if additional heat is desired.
05 - Return the browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer. Cover with a tight-fitting lid and cook for 30-35 minutes, or until chicken is tender and sauce has thickened to a rich consistency.
06 - Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf and scotch bonnet pepper. Serve immediately over fluffy white rice or couscous, garnished with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day even though it comes together in under an hour
  • Leftovers somehow taste even better the next morning straight from the refrigerator
02 -
  • The sauce will look thin at first but thickens beautifully as it simmers and reduces
  • That scotch bonnet pepper is there for aroma only so do not break it open unless you want serious heat
03 -
  • Pat the chicken dry before searing to get better browning and more flavor
  • Let the stew rest for 10 minutes off the heat before serving for the best texture

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