I concocted this Chicken Riggies Recipe after eating it at the Hotel Utica in Utica, NY. Chicken Riggies is a local creation– a very yummy creation– in Utica, NY. “Riggies” is the local slang for rigatoni pasta. Here in Central New York, there are a lot of Italians and, therefore, we have a lot of terrific Italian recipes. I am not Italian, but I grew up in an Italian home in an Italian area of NY. So, I cook a lot of Italian dishes. Here’s one of my recipes. I initially posted this on my New York Traveler blog, where it was Stumbled and was plastered all over the Internet.
As with a lot of Italian dishes, the ingredients are largely “a little this” and “a little that.” That’s how I cook. Chicken Riggies is a chicken and tomato cream sauce with sherry. If you like creamier sauces, add more cream; if you like a spicier dish, add more cherry peppers; etc. This is a great recipe to experiment with, because you can do so much with it. Here’s how I like it (which is: less creamy, more tomato-y, and less saucy).
Chicken Riggies
Feeds an army or 3 to 4 Italians
- 1 tablespoon olive oil
- 5 garlic cloves, chopped
- 1 white onion, chopped
- 3 or 4 hot cherry peppers (from the jar), seeded and chopped (add less or more if you are a glutton for punishment)
- 1 small can tomato paste
- 2 cans (28 oz. or so) diced tomatoes
- 4 leaves freshly chopped basil, or 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup sherry (optional; I always add it)
- 4 to 5 chicken breasts cut into bite-size pieces*
- salt to taste
- freshly ground pepper to taste
- 1/2 to 2/3 cup light cream (depending on taste)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese (optional)
- 2 1-lb. boxes of penne rigati or rigatoni
* I usually pre-boil the chicken breasts for about 15 minutes, just as they are turning tender. However, in the summer, I grill a few extra chicken breasts, cube them, and freeze them specifically for this recipe. I simply pull them out when it’s Chicken Riggies time. The grill flavor really comes out for this dish. [...]





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February 28, 2009
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