Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in aromatic tomato sauce with peppers and traditional spices

# 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 Steps:

01 - In a large bowl, combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic. Toss well to coat. Cover and marinate for at least 15 minutes up to overnight in the refrigerator for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides, then remove to a plate.
03 - In the same pot, add onions and sauté until softened and golden, about 5 minutes. Add bell peppers and cook for another 3 minutes.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma. Do not burst the pepper unless extra heat is desired.
05 - Return the chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook gently for 30-35 minutes, or until chicken is fully cooked and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet if used. Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Helpful Tips:

01 -
  • The marinade creates incredible depth that you can taste in every single bite
  • Its one of those dishes that actually tastes better the next day, making it perfect for meal prep
  • The whole scotch bonnet trick adds fragrance without overwhelming heat, so everyone can enjoy it
02 -
  • Dont cut into the scotch bonnet unless you want serious heat, leaving it whole gives just a gentle warmth
  • The sauce should be thick and coating, not watery, so let it reduce if needed
  • Boneless chicken works but reduce the cooking time to about 20 minutes so it doesnt dry out
03 -
  • Pat the chicken dry before marinating to help it brown better
  • Let the onions get properly golden, not just soft, for deeper flavor

Return