I already know what you are thinking, and I get asked the question quite often. What are Chicken Riggies? A local favorite, I was reminded how popular this dish is when they offered it at a cooking presentation at the New York State Fair. There are many versions, but the main difference is that some add cream to their sauce and some don't. In Central New York, this dish can be found on every Italian restaurant menu. It's a quick and easy meal, and perfect for a crowd.
My chicken riggies are drenched in a red tomato-based sauce with sweet and hot peppers. Others have a chunky tomato sauce, red and green peppers, mushroom, olives, cream and prosciutto. Some recipes are never revealed, but I am happy to share ours. I have shared this recipe with many, many people over the years. I receive quite a few emails from bloggers who like discussing Riggies ;o) So here is the recipe again. Just in time for the Super Bowl.
My chicken riggies are drenched in a red tomato-based sauce with sweet and hot peppers. Others have a chunky tomato sauce, red and green peppers, mushroom, olives, cream and prosciutto. Some recipes are never revealed, but I am happy to share ours. I have shared this recipe with many, many people over the years. I receive quite a few emails from bloggers who like discussing Riggies ;o) So here is the recipe again. Just in time for the Super Bowl.
Chicken Riggies
1 stick butter, melted
1 medium onion, chopped
3 cloves garlic, minced
About 20 oz. of sweet (pickled) peppers in the jar (sliced with seeds removed)
3 slices hot cherry pepper rings (this adds a little heat to it)
Sauté above ingredients for about 30 minutes.
Add:
1 cup Parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
Simmer for 20-30 more minutes.
Pour sauce over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.
Bon Appetit! I am joining Foodie Friday at Rattlebridge Farm.
Debbie
this sounds amazing, its the peppers that make it in my opinion!!
ReplyDeleteYou are correct Laurie. It's the peppers that make it.
DeleteOne of my favs! Especially from Rico's in E.Syracuse! Do you only put 3 slices of hot pepper - or 3 sliced? I ask because I like it spicy :-) I will try your recipe the next time I get a craving!
ReplyDeletePatti, I only put 3 slices of hot peppers because some folks don't like too spicy. When I am making it for myself (and Joe), we use about 8 slices!!
DeleteSounds good! I love the addition of peppers:@)
ReplyDeleteIt sounds delicious and the photo made my mouth water. Thanks for sharing this, Debbie. laurie
ReplyDeleteDebbie's riggies are to die for...I have made her recipe for quite awhile...delicious!
ReplyDeleteWhat a nice thing to say Marigene. Glad you are loving them!
DeleteDebbie, I've been meaning to try your recipe for such a long time and, based ion Marigene's comment I'd better make it quickly! What a great football party idea.
ReplyDeleteI've been wanting to try this recipe of yours, dear friend. I'm going to make a point of making it. I just need to find the sweet and hot peppers and I'll be set. Thanks for sharing the recipe again. xo
ReplyDeleteI received your email last evening, and am so glad you found them in your grocery store!! Let me know when you make them. xo
DeleteSounds wonderful. I don't think we have these dishes in the west. Can you tell a little bit about both of the peppers. I am not familiar with either of them. What is the brand of sweet peppers. Are the hot ones found in the produce department? Joni
ReplyDeleteThe sweet peppers I use come in a jar. They are labeled Sweet Peppers, they are whole (with seeds) and the ingredients says Peppers, Distilled Vinegar and Salt. You might say they are "Pickled Peppers". The hot peppers I use also come in a jar and are packed in oil. The label says Sliced Hot Cherry Peppers in Oil. Both jars of peppers contain both red and green. Hope you try it!
DeleteDebbie, Your Chicken Riggies sound like the ultimate comfort food! I was going to ask the same question as Joni, what kind of sweet pickled peppers do you use?
ReplyDeleteMary, I just added a photo of the peppers I use. I doubt you have the Cora brand, so use a jar of Sweet Peppers that have vinegar in the ingredients. For the hot peppers, they come in a small jar and are packed in oil. Hope you try it.
DeleteYou might want my breakfast, but I want your dinner! Yummy for the tummy. I have a bad pasta addiction!
ReplyDeleteThanks for posting the recipe. I wonder if I can find those peppers locally…
xo,
RJ