Chicken Ricky Recipes

CHICKEN RIGGIES

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
• Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
• Serve garnished with Parmesan cheese.

CHICKEN STIR FRY

Steps:

• Chop up the celery, red pepper, garlic and scallion.
• Chop the chicken into bite sized pieces, keeping in mind they will shrink during cooking.
• Mix up the stir fry sauce using chicken broth, soy sauce and ginger.
• In a warmed 12 inch heavy bottomed skillet, pour enough sesame oil to cover the bottom. Add the celery and red pepper to the skillet and saute on medium high heat, stirring frequently until they start getting tender.
• Once those ingredients have started getting tender, add the scallions and garlic to the skillet and mix them in well until they soften a bit. This will only take a minute or two.
• Still on medium high heat, add the water chestnuts and bean sprouts and incorporate them into your vegetable mix.
• Add any remaining sesame oil to the skillet and then add the chicken pieces. Keep everything sizzling,. Cook until the chicken is no longer pink in the middle. Check for doneness often. Do not overcook your chicken.
• As soon as chicken is done, add the sauce mix to the skillet, letting it come to a boil. Once at the boiling point, remove from the heat. Serve over rice, pasta or noodles, or eat it just as it is without using a starch.

CHICKEN RICKY

Steps:

• Combine ingredients in slow cooker, simmer until chicken is cooked through. If too thin, add tomato paste a spoon full at a time. If too thick, add stock. My variations: splash of wine, mushroom caps

UTICA CHICKEN RIGGIES

Steps:

• In a large pot melt butter and then add chicken.
• Cook chicken over medium heat just until they begin to turn white.
• Add mushrooms to chicken and cook for 5 minutes.
• Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
• Add water, bullion, tomato sauce, heavy cream, and spices.
• Bring to a boil, cover and simmer for 20 min, stirring occasionally.
• Add olives and simmer for 5 minutes.
• In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
• Add corn starch to sauce, stirring continuously until it thickens.
• If it is very runny just let stand to thicken.
• Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.