Senegalese Chicken Tomato Sauce (Printable Format)
Tender chicken in a rich tomato sauce with aromatic vegetables and traditional spices, served over fluffy 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 Steps:
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 15 minutes minimum, up to overnight in refrigerator for enhanced flavor penetration.
02 - Heat 2 tablespoons 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 brown, approximately 5 minutes. Add red and green bell peppers and continue cooking for 3 additional minutes.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aromatic depth. Keep scotch bonnet intact to avoid excessive heat unless spicier result is preferred.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture 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 - Taste and adjust seasoning with salt and pepper as needed. Remove scotch bonnet pepper if used. The sauce should be rich and well-seasoned.
07 - Serve chicken stew hot over freshly cooked white rice or couscous. Garnish with chopped fresh parsley for color and freshness if desired.
# Expert Suggestions:
01 -
- The sauce is rich and deeply flavorful, the kind that makes you want to lick your plate clean
- It comes together with simple ingredients but tastes like something from a restaurant
02 -
- The Scotch bonnet adds gentle aroma, but piercing it releases intense heat that will dominate the dish
- Boneless chicken works but cooks faster, so check for doneness after 20 minutes
03 -
- Pat the chicken dry before marinating for better browning
- Let the sauce simmer gently rather than boil, which keeps the chicken tender