When You Ignore Food Poisoning in Senegal...

Marinate chicken in lemon juice, mustard, garlic, and black pepper for at least 1 hour.

Slice onions and green peppers thinly.

Heat olive oil in a large skillet over medium heat until shimmering.

Add marinated chicken to the skillet and brown on all sides, about 5-7 minutes.

Remove chicken and set aside; add onions and peppers to the skillet.

Sauté onions and peppers until soft and translucent, about 8-10 minutes.

Stir in bay leaves, thyme, and carrots; cook for another 2-3 minutes.

Return chicken to the skillet and pour in chicken broth.

Bring to a simmer, cover, and cook on low heat for 30-40 minutes until chicken is tender.

Remove chicken and let rest; reduce sauce for 5-10 minutes if desired.

Cook rice according to package instructions.

Serve chicken over rice, topped with the onion and pepper sauce.

Garnish with hot pepper if desired.

Allergens