Utica Chicken Riggies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb rigatoni pasta
12 Tablespoons olive oil
salt, ground black pepper, to taste
1 1/2 2 lbs chicken breast halves, cut into 3/41 inch pieces
1 onion, finely chopped
46 garlic cloves, minced
2 large bell peppers, julienned, red, yellow or orange
1/4 cup minced cherry peppers, plus a few Tablespoons of the brine
28 oz. can tomato sauce
1/2 Tablespoon dry Italian seasoning
1/2 3/4 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for garnishing
12 Tablespoons fresh herbs (parsley, basil, oregano, etc.)
1 cup grated cheese, optional, to spread on top if baking (mozzarella, provolone, Parmesan)
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Directions: |
Directions:1. Bring a large pot of salted water to a boil. Cook the rigatoni pasta. (If you will be serving it right away, cook the pasta all the way through, the way you like it. If you will be baking it, slightly undercook the pasta, since it will continue cooking while in the oven.)
2. Meanwhile, prep all the ingredients and make the sauce while the water is coming to a boil and the pasta is cooking.
3. Cut the chicken into pieces and season to taste with salt, pepper and dry herbs and spices of your choice. Chop the onion, slice the peppers, peel/mince the garlic, remove the seeds from the cherry peppers and finely chop them.
4. In a large skillet, heat oil and cook the chicken on medium high heat in 2 batches until golden brown on both sides. Set the chicken aside.
5. In the same skillet, add more oil if needed and add the onion. Season with salt and pepper, cooking on medium heat until softened, about 5 minutes.
6. Add the bell peppers and the garlic, seasoning with salt and pepper and cook for another 3-5 minutes.
7. Pour in the tomato sauce, add the cherry peppers and some of the brine (1-2 Tablespoons, or more if you want to give your sauce a more briny flavor.). Season to taste with salt, pepper and dry herbs and spices. Bring to a boil, reduce the heat to a simmer and cook, covered, for about 8 minutes.
8. Add the cream, Parmesan cheese, fresh herbs and the chicken. Mix to combine, just until everything is heated through and turn off the heat.
9. Mix the sauce with the cooked pasta until evenly combined. If serving right away, garnish with more Parmesan cheese and fresh herbs.
10. If you want to bake it in the oven, transfer the Chicken Riggies to a large deep baking dish, (13ื9 inches), sprinkle with grated cheese on top, cover with foil and bake in a preheated oven (375-400) until it is bubbling around the edges. Uncover and continue cooking for 5-7 more minutes, until the cheese is melted and golden. Serves 6 - 8. |
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Personal
Notes: |
Personal
Notes: This dish came up in a conversation with Lois. I did a search for the recipe, and this is what I found. This recipe is popular in NY, and is said to have originated in Utica. Chicken riggies or Utica riggies is an Italian-American pasta dish native to the Utica-Rome area. Its a local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY.
I seasoned the chicken with onion powder, garlic powder, a bit of salt and pepper. In lieu of adding fresh herbs to the sauce, I added the 1/2 Tablespoon Italian seasoning and 1/2 Tablespoon dried parsley. I also added a bit of hot pepper flakes and used sweet cherry peppers.
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