Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in aromatic tomato sauce with peppers and spices, perfect over rice or couscous.

# 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
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:

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 large pot or Dutch oven over medium-high heat. Add marinated chicken and brown on all sides until golden. Remove chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden, about 5 minutes. Add red and green bell peppers and continue cooking for another 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. Keep the pepper intact unless additional heat is desired.
05 - Return browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer. Cover and cook for 30-35 minutes until chicken is fully cooked through and sauce has thickened to desired consistency.
06 - Adjust seasoning with salt and pepper as needed. Remove and discard the Scotch bonnet pepper. Serve immediately over white rice or couscous. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The marinade creates layers of flavor that develop beautifully as the chicken simmers
  • One pot means less cleanup and more time enjoying the meal
  • The sauce is rich and perfect for soaking up with rice or crusty bread
02 -
  • The scotch bonnet adds aroma without much heat if left whole, but handle it carefully
  • Boneless chicken works but reduce the cooking time to about 20 minutes
  • The sauce continues to thicken as it cools, so do not reduce it too much
03 -
  • Pat the chicken dry before marinating for better browning
  • Let the pot come back to temperature after adding the chicken broth

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