Chicken Riggies

Check this out – rigatoni, coupled with tender chicken and spicy red peppers, drenched in a creamy marinara sauce. Chicken Riggies: a family-favorite!

The only thing more enchanting to come out of Utica, NY, than Chicken Riggies, is my hubby. Little did I know that marrying this guy meant receiving a delicious lineage of food that is pretty famous…Chicken Riggies, Utica Greens, Tomato Pie – fabulous Italian fare…not to mention the incredible Lebanese cuisine that makes its way out of busy kitchens in this little Upstate town.

Like my hubby, this dish has made its way out of Utica. There are homes and restaurants far and wide that have their version of Chicken Riggies. And although the original recipe includes chicken, peppers, wine, marinara and cheese, I’ve seen (and enjoyed) adaptations which include heavy cream, olives, escarole, mushrooms, cream cheese and breaded chicken. All great, but there’s one that resonates most with us.

There’s a local joint that serves up some amazing riggies; it is by far our go-to dish. If it’s Antonio’s that we’re ordering, 9 out of 10 times, it’s chicken riggies that we’re eating.

It is theirs that I’ve tried to emulate.

INGREDIENTS:

• olive oil
• skinless, boneless chicken breast (or chicken thighs)
• butter
• sweet onion
• fresh garlic
• hot Italian red peppers
• green and red hot cherry peppers (or sweet peppers depending on your preference) I use a mix of both.
• crushed tomatoes
• heavy cream
• salt and pepper
• rigatoni
• grated Romano cheese

With Chels heading to California, and Nick beginning his junior year, with a move into his first off-campus house with four buddies, it was time to employ: Operation Make the Kids’ Favorite Dishes the Week Leading Up To Their Departure.

Chicken Riggies made the cut. Delectable and warming – it ticks all the right boxes, as evidenced by this…

While stirring the sauce – mouthwatering sauce, brimming with bite-sized pieces of tender chicken, and bits of spicy Italian red and cherry peppers, Nick joined me at the stove.

He proceeded to grab a spoonful, and upon sampling, declared, “I want this recipe, I’d like to make it at the house.”

“Ummmmmmm – What?! You want the recipe?” I ask.

“Yeah, I’d like to make it for the guys.”

My son wants to clean chicken, chop peppers, make a cream-based sauce, and cook pasta al dente, while studying finance.

My youngest wants the recipe for Chicken Riggies.

This. Is. A. Day. For. Mama. Mark it! (Okay – you don’t need to mark it, I will.)

As I was crying happy tears (on the inside) and doing a happy dance (behind the counter), I told my boy the recipe would be on the blog…

Here you go, Buddy! XOXOXOXO

And here YOU go!

Buon Appetito!

MORE COMFORT COMING ATCHA:

4-Cheese Mac & Cheese Bake

Goulash

Farro Salad with Roasted Pumpkin & Toasted Pine Nuts

Stuffed Bell Peppers with Mini Meatballs & Fontina Cheese

Chicken Riggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 15.8 from 5 reviews

• Author: Ciao Chow Bambina
• Category: Dinner

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Description

Check this out – rigatoni coupled with tender chicken and spicy red peppers, drenched in a creamy marinara sauce. Chicken Riggies: a family-favorite!

 

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Ingredients

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• 4 Tbsp. olive oil
• 2 lbs. skinless, boneless chicken breast (or chicken thighs)
• 2 Tbsp. butter
• 1 large sweet onion
• 4 cloves garlic, chopped
• 2 hot Italian red peppers, seeded and chopped
• 12 oz. green and red hot cherry peppers, drained and sliced (or sweet peppers, depending on your preference)
• 28 oz. can crushed tomatoes
• 1 cup heavy cream
• salt and pepper to taste
• 1 lb. rigatoni
• Grated Romano cheese

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper and cut into bite-sized pieces.
3. Cook until lightly browned on all sides and no longer pink in the center, about 8 minutes.
4. Remove the chicken from the pan and set aside.
5. In the same pan, melt butter and add the onion, garlic and chopped Italian pepper. Cook and stir until onions are just soft, 4 – 5 minutes.
6. Add the sliced cherry peppers and can of crushed tomatoes.
7. Bring to a simmer, then stir in the heavy cream and cooked chicken.
8. Add salt and pepper to taste.
9. In the meantime, in a large pot of salted boiling water, cook the rigatoni according to package directions, until al dente.
10. Drain and toss with sauce.
11. Sprinkle with Romano cheese.
12. Serve warm.

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Notes

You can substitute chicken thighs for the chicken breast, and Parmesan for the Romano cheese.