Senegalese Chicken Tomato Sauce (Printable)

Tender chicken in a spiced tomato sauce with onions, peppers, and aromatic herbs.

# 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

# Directions:

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 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.

# Cooking Tips:

01 -
  • The tomato-based sauce creates an incredible depth of flavor that tastes like it simmered all day even though it comes together in under an hour
  • Marinating the chicken beforehand makes it impossibly tender and infuses every bite with aromatic spices
  • This recipe serves a crowd beautifully and actually tastes better the next day, making it perfect for meal prep or entertaining
02 -
  • The sauce will seem quite loose at first but it thickens beautifully as it simmers, so resist the urge to add anything to thicken it prematurely
  • That Scotch bonnet pepper is there for aroma only so do not cut it open unless you want this dish to be significantly spicier
  • Letting the chicken marinate longer really does make a difference, so if you have time, do it the night before
03 -
  • Pat the chicken dry before marinating it so the seasoning actually sticks to the meat
  • Use a pot that has a heavy bottom or good heat distribution to prevent hot spots that might burn the tomato paste

Go Back