Senegalese Chicken with Tomato Sauce (Printable)

Aromatic chicken in tomato sauce with onions, peppers, and traditional spices, served over rice.

# 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

# 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 all pieces. Cover and marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken pieces and brown on all sides until golden, 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 until tomatoes break down slightly. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The scotch bonnet adds fragrance without excessive heat unless punctured.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Cover and cook over low heat for 30-35 minutes, or until chicken is completely tender and sauce has thickened to a rich consistency.
06 - Taste the sauce and adjust seasoning with additional salt and black pepper as needed. Remove the whole scotch bonnet pepper carefully if used. The chicken should be fork-tender and the sauce should coat the back of a spoon.
07 - Serve the chicken and sauce hot over freshly cooked white rice or couscous. Garnish with chopped fresh parsley for color and freshness. The dish pairs well with a dry white wine such as Sauvignon Blanc.

# Expert Tips:

01 -
  • The marinade works magic while you chop vegetables, so every bite carries layers of flavor
  • One pot feeds a crowd and leaves your kitchen smelling like a warm embrace
02 -
  • Resist the urge to burst the Scotch bonnet unless you want serious heat
  • The sauce continues to thicken as it rests, so don't over-reduce during cooking
03 -
  • Pat chicken thoroughly dry before searing for better browning
  • Use a heavy pot that holds heat evenly for the best results

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