Senegalese Chicken with Tomato Sauce (Printable)
Tender chicken in a zesty tomato sauce with peppers and aromatic spices, ready in just over an hour.
# 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
# Steps:
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 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, approximately 3-4 minutes per side. Transfer 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 red and green bell peppers and continue cooking for an additional 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste, mixing well to combine. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The scotch bonnet can be left whole for mild flavor or pierced for increased heat.
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 for 30-35 minutes, or until chicken is fully cooked through 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. Plate hot over steamed white rice or couscous and garnish with freshly chopped parsley.
# Expert Advice:
01 -
- The sauce develops this incredible depth that makes people ask for seconds before they've even finished their first serving
- Its one of those dishes that actually tastes better the next day, which is saying something
02 -
- I once burst the Scotch bonnet by accident and learned the hard way that a little goes a very long way
- The sauce thickens as it cools, so dont panic if it looks thinner than you expect right off the stove
03 -
- If you can find it, using bone-in thighs with skin and removing the skin after searing gives you the best of both worlds
- A splash of vinegar at the very end brightens everything up if the sauce feels too rich