Sautéed Chicken With Tomato Sauce

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How to make African-style sautéed chicken with tomato sauce

This African-style sautéed chicken with tomato sauce is one of the most popular dishes in Madagascar. It’s so easy to make, it does not require tons of ingredients, it’s affordable and can be done in 30 minutes, and tastes amazing.  You can serve this sautéed chicken with tomato sauce, with rice, vegetables or bread. 

An image of sautéed chicken with tomato sauce in a black bowl

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Origin of sautéed chicken

Sautéed chicken or Akoho sauce is a well-loved dish in Madagascar, and is probably the most popular dish that people make every holiday.

This dish has originated from French cuisine because Madagascar was once colonized by France; that’s why some people call it poulet sauté. Over the years, sautéed chicken has become so popular that pretty much every Malagasy household makes this dish, regardless if it is a holiday or not.

Let me explain a little bit why this sautéed chicken is the most popular dish in Madagascar.  Because Madagascar is a third-world country, most people are poor and cannot afford to buy food. And because food is so expensive, meat is especially unaffordable. Meat is not a meal that everyone can eat every day.  So, most people wait for the holidays to purchase chicken, now, it has become a luxury food.

Growing up, my family did not have very much money. I was always so excited during the holidays because we get to cook chicken at home, and that made the holiday so much fun and knowing that we were going to have meat made me ache with anticipation for dinner.  Each of my family members did not get lots of meat, but we were so happy that we got to taste it.

Since then, my life has certainly changed –  and I feel so fortunate that we live in a country where food is cheap and readily available. 

Do you want more recipes from Madagascar? We’ve got you covered, try our:

Ingredients needed for this sautéed chicken with tomato sauce

An image of ingredients for sautéed chicken with tomato sauce: chicken, onions, tomatoes, garlic, ginger, black pepper, and olive oil
  • 1 lbs of dark meat chicken: thighs, legs, or wings. It’s preferable to use dark meat because it is tender and moist when cooked, it soaks up the sauce better than white meat. I use the skins and bones in this recipe because we do not throw anything away in Madagascar since chicken is so expensive, but you can remove the skins and the bones if you don’t want them.
  • 1 Cup of chopped fresh tomatoes: A sauce is not a sauce in Madagascar if it does not include tomatoes and onions.  Tomatoes and onions are the perfect combinations, they can’t go without each other. Plus, the tomatoes give colors to the sauce and give acidity and balance to the dish.
  • 1/2 Cup of chopped onions:  The onions boost the flavor and give it a sweet aroma taste.
  • 1 Tbsp of minced garlic: boost the flavor and makes the dish smell amazing.
  • 2 Tbsp of crushed fresh ginger: It makes the dish smell incredible and makes the dish tastes so good.
  • 2 Tbsp of Olive oil or vegetable oil: Used for sautéing and to balance the natural oil of the chicken in the dish. You can also use vegetable oil or any of your favorite oil if you don’t have olive oil.
  • 1 1/2 Tsp of Better Than Bouillon: I love using that brand. It tastes amazing. We use bouillon cubes a lot in African cuisine but this is totally optional. You do not have to use it, the dish will taste good without it but it will taste amazing with the bouillon. Many people just cook the chicken without it. 
  • 1 Cup of water
  • Salt and pepper to taste.

How to make sautéed chicken with tomato sauce?

1- Prepare the ingredients:

 – Firstly, begin by trimming and removing the fat off of the chicken; we don’t want the fat; we only need the skin. Then wash the meat and dry with a towel. If the meat is too thick, go ahead and cut some small cuts to it to absorb the sauce well.

–  Secondly, chop the tomatoes, onions, mince the garlic, and peel and crush the fresh ginger. 

2- Cooking instructions: 

  • To make the sauce: First, heat a saucepan over medium-high heat. When the pan has been sufficiently heated, add the olive oil. Next, add the onions and garlic. Sauté for about 1 minute until the onions are translucent. Then add the tomatoes and sauté for another minute. Now, add the ginger and the better than bouillon and sauté until the tomatoes are soft and have turned into a paste for about 4-5 minutes. Use a wooden spoon to smash the tomatoes — Now, season with salt and pepper.

Note: The better than bouillon is already very salty, so be careful when you add more salt and test taste it first so the dish doesn’t become too salty. 

  • Finally, add the chicken to the sauce. Keep the heat at medium-high heat. Do not stir and close the pan’s lid. Let the meat fry until the skins have burnt for a little bit, then stir, add the water, and stir again. After that, close the pan’s lid and allow it to boil, and cook for about 20 minutes. Then remove from the stove and serve with rice or bread.

Mazotoa homana! – Enjoy!

An image of sautéed chicken with tomato sauce in a black bowl

African Style Sautéed Chicken With Tomato Sauce

This African-style sautéed chicken with tomato sauce is so easy to make, it does not require tons of ingredients, it's affordable and can be done in 30 minutes, and tastes amazing.  You can serve this sautéed chicken with tomato sauce with rice, vegetables or bread. Let me show you how to make it 😃
5 from 8 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner., Lunch, Main Course
Cuisine African, French
Servings 4 People

Equipment

  • Medium pan
  • Grinding spices
  • Wooden spoon

Ingredients
  

  • 1-2 Lbs Bone in chicken Thighs, legs, or wings. With fat removed
  • 3 Roma tomatoes Chopped
  • 1/2 Cup Onion Chopped
  • 1 1/2 Tbsp Garlic Minced
  • 2 Tbsp Fresh ginger Peeled and grinded
  • 2 Tbsp Olive oil
  • 1 Cup Water
  • 1 Tsp Better Than Bouillon Optional. You may also use any of your favorite bouillon
  • 1 Tsp Black pepper Or to taste
  • Salt To taste

Instructions
 

  • 1- Prepare the ingredients:
     - Begin by trimming and removing the fat off of the chicken; we don't want the fat; we only need the skin. Then wash the meat and dry with a towel. If the meat is too thick, go ahead and cut some small cuts to it to absorb the sauce well.
    -Chop the tomatoes, onions, mince the garlic, and peel and crush the fresh ginger. 
    2- Cooking instructions: 
    - To make the sauce: Heat a saucepan over medium-high heat. When the pan has been sufficiently heated, add the olive oil. Next, add the onions and garlic. Sauté for about 1 minute until the onions are translucent. Then add the tomatoes and sauté for another minute. Now, add the ginger and the better than bouillon and sauté until the tomatoes are soft and have turned into a paste for about 4-5 minutes. Use a wooden spoon to smash the tomatoes — Now, season with salt and pepper.
    Note: The better than bouillon is already very salty, so be careful when you add more salt and test taste it first.
    - Finally, add the chicken to the sauce. Keep the heat at medium-high heat. Do not stir and close the pan's lid. Let the meat fry until the skins have burnt for a little bit, then stir, add the water, and stir again. Now close the pan's lid and allow to boil and cook for about 20 minutes. Then remove from the stove and serve with rice or bread.
    Mazotoa homana! _ Enjoy!

Video

Notes

  • Use dark meat such as thighs, legs, and wings because they cook faster, are much more tender, and are very juicy. 
  • Include the skin and bones for extra flavor. 
  • Make sure your pan is nice and hot but not burning before you make the sauce. That way, the sauce cooks faster, and you get a smoky flavor. 
  • I love the Better than Bouillon brand, but you can use any other bouillon brands such as Maggie. But be careful as they are very salty, so watch out when you add salt.
  • Use Roma tomatoes; they are less acidic and much sweeter. 
  • If you want extra bold red color, add a little bit of tomato paste.
  • If you're using fresh ginger, make sure to peel it first before grinding it because the skin is a little bit tough when cooked. 
  • Do not stir the chicken too much as it can break the meat. 
  • This dish tastes even much better as a leftover.
  • You can add other vegetables, such as potatoes or carrots. 
  • If you want creamy sauce, don't use too much water. 
 
Keyword african style chicken recipe, African style chicken stew, Chicken sauté, sauteed chicken with tomato sauce

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Lottie

5 stars
Wow! Such a simple recipe! Gotta love down home cooking like this.

Emily Flint

5 stars
Wow! This chicken looks so good and I can’t wait to make it. I’m always looking for new and interesting ways to cook chicken and I know this one is going to be a winner. And I love how easy it is to make.

Leah

This chicken sounds amazing! I really think my whole family would enjoy this one. Pinning for later!

Gina Abernathy

5 stars
I have all of these ingredients in my kitchen and freezer (chicken). I will be making this over the weekend. Sounds amazing!

Danielle

5 stars
I will definitely be trying this dish! Looks amazing!

Michelle

This looks delicious and so simple! Bouillon is one of my favorites for adding some easy rich flavor.

Mariah

Yum!!

Julianne

5 stars
Wow!!! This sounds so simple and delicious. So many of my favourite ingredients in one dish. Thanks so much for sharing!

Wendie Rodgers

This looks fabulously delicious! I am adding it to my chicken dinner rotation!
Pinning and printing!!

Ruoka on valmis

This recipe looks extremely good and pics are really great as well! Keep up!

Angela

This looks amazing! I need more recipes to put in my arsenal!

Audrey Truitt

5 stars
Wow this looks awesome! Definitely trying this.

Jimmy Clare

This post is making me hungry

Nora

5 stars
This looks so delicious! Can’t wait to try it out! 💚

5 stars
Thanks, Colette; this sounds like tonight’s dinner!:)

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