Senegalese Chicken with Tomato Sauce (Printable)

Tender chicken thighs in a savory tomato sauce with onions, peppers, and traditional Senegalese 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 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat all surfaces. Cover and marinate for at least 15 minutes, or refrigerate 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 until golden, approximately 3-4 minutes per side. Remove browned 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 sliced red and green bell peppers and continue cooking for an additional 3 minutes until slightly tender.
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 the whole scotch bonnet pepper for aromatic depth. The scotch bonnet adds flavor without excessive heat unless pierced.
05 - Return the browned chicken to the pot. Pour in chicken broth and bring the mixture to a gentle simmer. Cover with a lid and cook over low heat for 30-35 minutes, or until chicken is fully cooked and tender, and the sauce has thickened to a rich consistency.
06 - Taste the sauce and adjust seasoning with additional salt and black pepper as needed. Remove the whole scotch bonnet pepper carefully if used. Discard bay leaf before serving.
07 - Plate the chicken and sauce generously over steamed white rice or fluffy couscous. Garnish with freshly chopped parsley for color and freshness. Serve immediately while hot.

# Expert Hacks:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with ingredients you probably already have
  • One pot means less cleanup and more time enjoying the company you are feeding
  • The sauce gets even better overnight, making it perfect for meal prep or unexpected guests
02 -
  • Do not cut into the Scotch bonnet pepper or your sauce will become unexpectedly fiery
  • The sauce needs time to thicken properly, so resist the urge to rush the simmering step
  • Boneless chicken works but reduces the cooking time to about 20 minutes
03 -
  • Pat the chicken completely dry before marinating for better sear marks
  • Use a heavy Dutch oven to maintain even heat throughout cooking

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