Utica Chicken Riggies 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.

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.

CHICKEN RIGGIES - UTICA, NY

Steps:

• Saute peppers and onions in large sauce pan/kettle, salt lightly. When onions are sweat, add garlic cloves, whole, peeled and scored. Pepper & RP flakes to taste. When all veggies are softened, add cubed chicken and saute until almost cooked thru. Remove all ingredients from pan and set aside on a dish that will retain juices. add butter to the pan and more olive oil if needed and flour and begin to cook to build a roux. You can add broth to loosen up the roux if needed. You want it to be about the consistency of peanut butter. Medium high until it begins to brown. the more you brown this roux, the richer and deeper the taste of your dish will be. When color achieved, stir in tomato paste & some of the cherry peppers. Taste the roux at this point to judge heat. Thin the whole thing down with at least a can of the chicken stock, stirred in slowly. It will look like a gravy at this point, except for the red pigment from the paste. Add all of your other ingredients back in and stir well. Add wine at this point, if desired. Simmer this until about 10 minutes before serving. Boil pasta water now. Stir in 1/4 to 1/2 cup of the cream. You can judge the consistency and color to be what you prefer. Add some grated cheese to taste, Parmesan or Pec. romano Serve with some garlic bread and a salad!