Senegalese Chicken Tomato Sauce (Print View)
Tender chicken thighs braised in a fragrant tomato sauce with vegetables and traditional spices.
# What You'll 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 Make:
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, or up to 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, approximately 3-4 minutes per side. Transfer browned chicken to a clean plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden brown, about 5 minutes. Add sliced red and green bell peppers and continue cooking for an additional 3 minutes until vegetables begin to soften.
04 - Stir in chopped tomatoes and tomato paste, mixing well to combine. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper. The scotch bonnet adds aromatic depth—leave it intact to avoid excessive heat unless a spicier dish is desired.
05 - Return the browned chicken to the pot. Pour in chicken broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 30-35 minutes until chicken is completely tender and sauce has thickened to desired consistency.
06 - Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove the whole scotch bonnet pepper and bay leaf before serving. Plate over steamed white rice or couscous and garnish with freshly chopped parsley if desired.
# Expert Suggestions:
01 -
- The sauce develops layers of flavor that taste like you spent all day cooking
- Its a one pot meal that impresses everyone at the table
- The marinade makes the chicken incredibly tender and juicy
02 -
- The scotch bonnet pepper is optional but adds authentic flavor
- Sauce will thicken as it rests so dont reduce it too much
- Boneless chicken works but cooks faster so adjust timing accordingly
03 -
- Pat the chicken dry before marinating for better browning
- Use a heavy bottomed pot to prevent scorching the sauce