Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in a fragrant tomato sauce with onions, bell peppers, and warming 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 It:

01 - Combine chicken pieces with lemon juice, 2 tablespoons 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, up to overnight in the refrigerator for deeper flavor penetration.
02 - Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides until golden, then remove to a plate and set aside.
03 - In the same pot, add onions and sauté until softened and golden, approximately 5 minutes. Add bell peppers and continue cooking for another 3 minutes until softened.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma. Leave the pepper intact unless additional heat is desired.
05 - Return the chicken to the pot, pour in chicken broth, and bring to a gentle simmer. Cover and cook for 30-35 minutes, or until chicken is fully cooked and sauce has thickened to desired consistency.
06 - Adjust seasoning with salt and pepper as needed. Remove the scotch bonnet pepper if used. Serve hot over white rice or couscous, garnished with fresh parsley if desired.

# Tips from dashanddishes:

01 -
  • The marinade creates layers of flavor that develop even more if you prep it the night before
  • That tomato based sauce is pure comfort food magic that pairs with absolutely everything
02 -
  • The scotch bonnet adds aroma without overwhelming heat if you leave it whole
  • Bone in chicken stays juicier but boneless works if you shorten the cook time
03 -
  • Pat the chicken dry before marinating for better browning
  • Let the sauce reduce uncovered for the last 5 minutes if its too thin

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