Chicken Riggies
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Rest Time
12 hrs
-
Total Time
45 mins
-
Servings
6 people
-
Course
Main Course
-
Cuisine
American
Chicken Riggies
Report
Chicken riggies (or Utica riggies) is a spicy Italian-American chicken rigatoni dish with a creamy tomato sauce, that is very popular in the state of New York.
Share:
Ingredients
For the marinade
- ½ cup dry sherry
- 4 tablespoons olive oil
- 3 cloves garlic chopped
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- ¼ teaspoon sage
- 2 lb chicken cutlets cut into cubes
For the rigatoni and sauce
- 2 tablespoons butter
- 1 red bell pepper cut into cubes
- ½ green bell pepper cut into cubes
- 4 spicy cherry peppers or 1 chili pepper, chopped
- 1 onion cut into cubes
- 4 cloves garlic chopped
- ¾ cup dry sherry
- 4 oz. tomato paste
- 25 oz. fresh tomatoes peeled, seeded and crushed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 lb uncooked rigatoni
- 10 oz. heavy cream
- 8 oz. cream cheese cut into cubes and (at room temperature)
- 4 oz. Parmesan Cheese
- EQUIPMENT
- Dutch oven
Instructions
Marinade
- In a large freezer bag, mix the sherry wine, 2 tablespoons olive oil, garlic, oregano, thyme, rosemary, sage.
- Add the chicken and seal the freezer bag, eliminating as much air as possible.
- Place the bag in a large hollow dish (in case of leakage), and put in the refrigerator for 2 hours.
- Drain the chicken and discard the marinade.
- Heat the remaining 2 tablespoons of olive oil in a large Dutch oven.
- Sauté the chicken over medium-high heat for 10 minutes, stirring regularly.
- Transfer the chicken to a dish and set aside.
Rigatoni and sauce
- In the same Dutch oven, melt the butter.
- Sauté the red bell pepper, green bell pepper, hot peppers, onion and garlic over low heat until tender (about 7 to 10 minutes).
- Pour over the sherry and bring to a boil.
- Add the tomato paste, crushed tomatoes, salt and pepper and bring to a boil.
- Reduce heat and simmer over low-medium heat and cover for 10 minutes until slightly thickened.
- Add the chicken and simmer over very low heat for 10 minutes, stirring regularly.
- Meanwhile, cook the rigatoni al dente (see package instructions).
- Mix the heavy cream and cream cheese in a saucepan and heat over low heat stirring until they have melted.
- Pour into the chicken mixture.
- Add the parmesan cheese.
- Drain the pasta.
- Add the drained pasta into the Dutch oven.
- Mix for a few minutes to coat the sauce well.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
