chicken riggies

Chicken Riggies is a comforting pasta dish that combines seared chicken, bell peppers, and hot cherry peppers in a creamy tomato-based sauce.

Chicken Riggies

olive oil

lb rigatoni

chicken thighs

garlic (chopped)

red bell peppers (sliced)

cherry peppers (chopped, seeds and stems removed)

dry white wine

28 ounce can crushed plum tomatoes

heavy cream

Pecorino Romano cheese (grated)

pasta water

basil leaves (hand-torn)

Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.

Pat the chicken thighs dry and season with salt and pepper on both sides. Heat a large pan to medium heat and sear the chicken in 2 tablespoons of olive oil until cooked through (about 5-6 minutes per side). Place the chicken on a plate and tent with foil.

If needed, add a touch more olive oil for the saute process.  Add the bell peppers to the pan and saute for about 7-10 minutes or until they take on some color and soften.  Add the garlic and cook for 2 minutes more or until it turns golden.

Next, add the cherry peppers, cook for 1 minute, then add the wine.  Turn heat to high and cook until the liquid reduces by half (about 2-3 minutes).  With a wooden spoon scrape up all of the brown bits from the pan.  At this time begin boiling the pasta to 1 minute less the al dente.

Add the tomatoes and turn the heat back down to medium.  Cook the sauce over a lively simmer for 5 minutes or so.

Add the cream and mix to incorporate. Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and continue to simmer.  You can turn the heat down a bit at this point while waiting for the pasta to finish.

Add the pasta to the sauce and mix well to coat.  If too thick, add a 1/2 cup or more of reserved pasta water.  Cook until the pasta reaches al dente (about 1 minute more) then turn off the heat and remove the pan from the burner.

Add the Pecorino and mix together.  Add a touch of pasta water if required to loosen up the sauce.  Add the basil right before serving.  If the pasta dries up before serving just add a bit more of the reserved pasta water. Enjoy!

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Today we're making the Utica, New York classic chicken riggies.  Chicken riggies is a delicious comforting pasta dish with chicken and rigatoni in a cherry pepper cream sauce.  I hope you enjoy it!

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I Just Discovered Chicken Riggies And Now I Can't Stop Making It

When the kids ask what’s for dinner, chicken riggies is the answer! Of course, it’s also the answer if you don’t have kids and just want something tasty.

Chicken Riggies (Easy Dinner Recipe)

butter

lbs chicken breasts

Baby Bella mushrooms, sliced

green bell pepper, chopped

hot peppers, jarred (adjust for heat preferences)

onion

salt,

black pepper,

water

chicken bouillon (2 cubes)

tomato sauce

paprika

parsley

red pepper flakes,

black olives

cornstarch

In a large pot, melt the butter over medium-high heat.

Once the butter is starting to get bubbly, add in the chicken pieces. Cook them until they just begin to turn white.

Add the sliced mushrooms to the chicken and cook for 5 more minutes.

Add the green peppers, hot peppers, and onions to the pot. Season everything with salt and pepper and continue cooking for 5-7 minutes

Add the water, bouillon, tomato sauce, heavy cream, paprika, parsley, and red pepper flakes to the pot.

Bring everything to a boil, then cover the pot and reduce the heat. Gently simmer for 20 minutes, stirring occasionally.

(I recommend cooking the pasta at this time. Follow package instructions.)

After 20 minutes, add in the olives. Let everything simmer, uncovered, for another 5 minutes. It should be quite saucy at this point.

In a small bowl, mix the cornstarch and 2-3 tablespoons of water until it forms a thick slurry. It shouldn’t be a paste, but it shouldn’t be runny either.

Pour the slurry into the sauce and stir until there are no more streaks of white. It will start to thicken as you stir.

Stir in the cooked pasta and serve warm. Enjoy!

Chicken Riggies aka Utica Chicken Riggies is spicy comfort food that takes pasta dishes to a whole new level of deliciousness. The cheesy, creamy tomato sauce is loaded with flavor and can be easily customized to your taste preference.

chicken thighs (boneless skinless)

salt

¼ tsp black pepper

bell peppers (chopped)

tbsp garlic (finely chopped)

cherry peppers (chopped (hot

dry red wine

oz crushed tomatoes (San Marzano crushed by hand

basil (finely chopped)

¼ tsp red pepper flakes (optional)

Pecorino Romano cheese (grated

pasta water (use if needed)

Bring a large pot of salted water to boil. Cook the pasta aldente, per instructions on the package.

Pat the chicken thighs dry and season with salt and pepper on both sides.

Add two tablespoons of olive oil to a large skillet over medium heat and cook the chicken until fully cooked (5-6 minutes per side). Place the chicken on a plate and tent with foil.Use an instant-read thermometer to make sure the chicken is at least 165 degrees F.

Add the bell peppers to the pan and saute for 4-5 minutes.  Peppers should be soft and start to brown.

Add the chopped garlic to the mixture and cook for 1 - 2 minutes, until the garlic is fragrant.  Don&#39;t let the garlic burn!

Add the cherry peppers to the pan and continue cooking for another minute.

Add the red wine to the pan, scraping all the tasty browned bits from the bottom of the pan.

Increase the temperature to high heat and continue cooking for 2-3 minutes until the liquid reduces by half.

While you&#39;re finishing up the chicken riggies, add the pasta to the boiling water and cook to package instructions for al dente.

Add the tomatoes to the pan and reduce the heat to medium. Let the mixture cook for another five minutes.

Add the cream to the sauce, stirring to mix it into the sauce. Let the sauce simmer until it begins to thicken.

While the sauce is simmering, cut the chicken thighs into small bite-sized pieces.

Drain the pasta, reserving 1 cup of pasta water.

Add the pasta and chicken to the sauce and mix well until the pasta and chicken are well coated with sauce. If the sauce is too thick, add ½ cup (or more) of reserved pasta water to loosen up the sauce. Let the sauce simmer for 1 minute.

Add the grated Pecorino Romano to the pan and blend into the ingredients. Add a little more of the pasta water if the sauce is starting to look too thick.

Garnish with chopped basil, and serve with additional grated cheese.

Chicken Riggies is a popular pasta dish from upstate New York featuring chicken, rigatoni and cherry peppers in a creamy sauce.

rigatoni

Tbsp butter

Italian sausage

onion,

½ tsp crushed red pepper

garlic,

red bell pepper, chopped

tomatoes

cherry peppers, halved

10-12 black olives,

heavy whipping cream

parmesan cheese

Boil pasta to al dente in salted water...

Boil pasta to al dente in salted water according to package directions. When done, reserve a cup of pasta water, drain pasta and set aside.

While pasta is cooking, brown chicken in a...

While pasta is cooking, brown chicken in a skillet over medium-high heat in a mixture of 1 tablespoon each of olive oil and butter for 5-6 minutes per side. Remove to a plate. When cool enough to handle, dice it into bite-sized pieces.

Add sausage to the pan, break it up...

Add sausage to the pan, break it up with a spoon, and cook until it is no longer pink, about 4-5 minutes.

Add diced onion and sauté for 3-4 minutes.

Pour in white wine, stir to deglaze the...

Pour in white wine, stir to deglaze the pan, and reduce for 3-4 minutes.

Stir in bell pepper and garlic. Cook for...

Stir in bell pepper and garlic. Cook for 3-4 minutes.

Add crushed tomatoes, cherry peppers and black olives....

Add crushed tomatoes, cherry peppers and black olives. Simmer for 5-10 minutes.

Stir in cream and cook for 2-3 minutes.

Mix in chopped chicken and grated cheese. Cook...

Mix in chopped chicken and grated cheese. Cook for a minute or two until everything is well combined.

Finally, mix the pasta into the sauce. You...

Finally, mix the pasta into the sauce. You can stir in a little of the reserved pasta cooking water if you desire a thinner consistency.

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