Chicken Riggies. Never heard of them? That's ok. I'll teach ya! This is a classic dish in Utica N.Y. where I'm originally from. Everyone makes it a little different. Some will even argue as to who started this dish. I'm not here to do anything but give you my version of the dish. It has some spice, it's packed with flavor, and nice and creamy. You will have enough to feed an army so I sure hope you are all hungry!
I enjoy looking back at some of my dishes from when I first started sharing with all of you. I first started in 2010. This was a picture of my Riggie Dish in 2011.
This was my first original Chicken Riggie Recipe:
4 boneless skinless chicken breasts
1-28 oz can Cento: San Marzano peeled tomatoes
1 onion
4-8 cloves of garlic, depending on how much you like
Olives, bacon & mushrooms (optional)
Heavy cream, start with just 1/4 cup add a touch more if needed
I roast my own red peppers, you can use jarred
handful of hot cherry peppers
I saute the onions, garlic and bacon in the bottom of a large sauce pot until fully cooked.
I take the veggies and bacon out and add the bite size pieces of chicken ( i dredge them in flour for added thickness ).
I then take them out and add the peppers, olives and mushrooms, saute til soft.
Add everything back into the pot, this time including tomatoes and heavy cream ( use your judgement on the cream).
I also add in pepper flakes, one bay leaf, salt/pepper, & dried basil
simmer on low heat until desired thickness, (about half hour) add in cooked rigatoni and serve w/grated cheese.
Not everyone uses mushrooms, olives and bacon. I love them all. Some add in a little butter, I do not. Some like using Sherry, I do not. I use red wine, a mild one. The choice is yours.
While my recipe still generally has the same idea I have vamped it! So here we go....
3/4 box Rigatoni Macaroni
4 Boneless Skinless Chicken Breasts
Mushrooms, Olives & Bacon (all optional) I used all of them
1- 28 ounce can San Marzano Peeled Tomatoes
1 onion, chopped ( I used red )
4-8 cloves of garlic, minced
1/2 cup Red Wine ( I used Valpolicella )...ok ok so I used more like a cup!
1/4 cup Heavy Cream
1 Jar Hot Cherry Peppers & the juices
1 Jar Roasted Red Peppers
Flour to dredge the chicken in
Salt/Pepper, Crushed Red Pepper, 2 bay leaves, Dried Basil
Cut the chicken up into bite size pieces. Season with salt and pepper. Empty the jar of cherry peppers and set aside, reserving the juices. Use the juices to marinate the chicken in. Cover and chill for at least 30 minutes. (That was a little tip from a friend, Thank You, Michael). In the meantime cook a few slices of bacon if you plan on using it. Reserve and set aside.
Open the can of tomatoes and pour into a blender, puree until smooth. If you like them a little chunky, just crush them up with your hands. Set aside.
If you are going to use the bacon, cook it and reserve for later.
In a large stock pot, pour in enough olive oil to coat the bottom. Drain the marinated chicken. Dredge lightly in flour, brown in the hot oil on both sides. Not cooking completely, it will finish later. You will probably have to do this in batches. Set aside. Don't worry if there are some brown bits on the bottom, we will get to that. I like to use the same pot to cook the rest. I think the flour helps thicken the sauce.
Pouring in a little more oil if needed...Add in your onions, garlic, salt, pepper and crushed red pepper. Saute until nice and soft. Add in the mushrooms and cook another 5-8 minutes. Depending on how soft you like them. Next add in the peppers and olives, and just stir through until heated. Now we are going to deglaze those tiny brown bits. Pour in the wine. Bring to a light bubble and let evaporate by half. Pour in the can of tomatoes, season with basil, and bay leaves. Pour in the heavy cream and give it a good stir. Add the chicken back to the pot, bring to a light bubble and then let this simmer for 30 minutes.
In the meantime cook your macaroni. Some use a whole box. I only use 3/4 because I like my Chicken Riggies to be a little creamier then some. I find using the whole box absorbs all the gravy. Mix your macaroni in with the chicken, some fresh basil if you want, crumbled the bacon over top (if using) definitely some grated cheese, serve and enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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