Senegalese Chicken with Tomato (Print)
Aromatic chicken simmered in spiced tomato sauce with peppers and onions, a West African classic.
# Ingredient List:
→ Chicken
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 and Spices
12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole (optional)
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil
→ Serving
19 - Cooked white rice or couscous
20 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - In a large bowl, combine chicken thighs with lemon juice, 2 tbsp vegetable oil, salt, black pepper, ground ginger, and minced garlic. Toss thoroughly to coat all pieces. Cover and marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor penetration.
02 - Heat 2 tbsp vegetable oil in a Dutch oven or large pot over medium-high heat. Brown the marinated chicken pieces on all sides until golden, approximately 4-5 minutes per side. Transfer chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden, about 5 minutes. Add sliced bell peppers and continue cooking for an additional 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste, combining well with the vegetables. Add dried thyme, paprika, bay leaf, and whole scotch bonnet pepper for aromatic heat. Do not burst the scotch bonnet unless extra spiciness is desired.
05 - Return the seared chicken to the pot and pour in chicken broth. Bring to a gentle simmer, then cover and cook for 30-35 minutes until chicken is fully cooked through and the sauce has thickened to desired consistency.
06 - Taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove the scotch bonnet pepper and bay leaf before serving to prevent accidental consumption.
07 - Ladle the chicken and sauce over steamed white rice or couscous. Garnish with freshly chopped parsley if desired and serve immediately while hot.
# Expert Suggestions:
01 -
- The marinade does double duty, infusing the meat while tenderizing it into something fall-off-the-bone tender.
- That tomato sauce becomes almost magical, thick and rich without a drop of cream.
02 -
- If you leave the Scotch bonnet in too long and it bursts, the heat level will jump dramatically, so keep an eye on it.
- The sauce thickens as it cools, so do not worry if it seems slightly thin right after cooking.
03 -
- Let the chicken come to room temperature before browning so it cooks evenly and develops better color.
- Save a ladle of pasta water or broth before serving to adjust consistency at the table.