Senegalese Chicken Tomato Sauce (Printable)
Tender chicken in aromatic tomato sauce with peppers and traditional spices, served over rice.
# What You 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 Make It:
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 refrigerate for at least 15 minutes, or 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 pieces and brown on all sides, approximately 3-4 minutes per side. Remove 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 soften.
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 whole scotch bonnet pepper. Cook for 1 minute to bloom the spices.
05 - Return 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 fully cooked and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove the scotch bonnet pepper and bay leaf before serving. Ladle hot over white rice or couscous and garnish with chopped fresh parsley.
# Expert Suggestions:
01 -
- The sauce develops layers of flavor that make everyone ask for seconds
- Its a one-pot wonder that tastes like you spent all day cooking
02 -
- Rushing the marinade step is the biggest mistake you can make with this recipe
- Keeping the Scotch bonnet whole means you get all the aroma without scorching heat
03 -
- Use a heavy pot that distributes heat evenly to prevent scorching
- Don't rush the browning step, it's where most of the flavor develops