Chicken Riggies
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
806 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Riggies
Description
Chicken Riggies showcases rigatoni pasta combined with tender seared chicken thighs and a vibrant sauce made by slowly cooking sautéed red bell peppers, garlic, and chopped cherry peppers. The cherry peppers provide a piquant note that can be adjusted with more or less depending on spice preference. White wine is added and reduced to concentrate flavor, then crushed plum tomatoes and heavy cream enrich the sauce with body and subtle sweetness.
The sauce thickens gently while simmering and is finished with grated Pecorino Romano cheese and fresh basil torn by hand, contributing sharp and herbal layers. Pasta water is reserved to adjust sauce consistency as needed. The cooking method ensures a well-integrated sauce that clings to the rigatoni and chicken.
This dish suits a substantial dinner and can be stored and reheated within three days. Those who prefer less heat can substitute sweet cherry peppers, while increased spice can be achieved by adding more. The balance of creaminess, acidity, and spice creates a complex and satisfying experience.
Always reserve some pasta water to adjust sauce consistency if it thickens too much.Adjust spice level by varying the amount or type of cherry peppers used; sweet ones will reduce heat.Leftovers can be stored for up to three days and reheated either on the stovetop or in the microwave.
Ingredients
- 1 pound (454g) rigatoni pasta
- 1/4 cup (60g) olive oil
- 2 pounds (908g) chicken thighs boneless, skinless
- 8 cloves garlic chopped
- 2 large bell pepper sliced, red
- 5 medium cherry peppers chopped, seeds and stems removed, vinegar
- 1 cup (240g) white wine dry
- 1 ounce can crushed plum tomatoes
- 1 cup (240g) heavy cream
- 1/2 cup (45g) Pecorino Romano cheese grated
- 2 cups (480g) water will most likely not need it all, reserved pasta water
- 1/4 packed cup basil hand-torn, leaves
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
- Pat the chicken thighs dry and season with salt and pepper on both sides. Heat a large pan to medium heat and sear the chicken in 2 tablespoons of olive oil until cooked through (about 5-6 minutes per side). Place the chicken on a plate and tent with foil.
- If needed, add a touch more olive oil for the saute process. Add the bell peppers to the pan and saute for about 7-10 minutes or until they take on some color and soften. Add the garlic and cook for 2 minutes more or until it turns golden.
- Next, add the cherry peppers, cook for 1 minute, then add the wine. Turn heat to high and cook until the liquid reduces by half (about 2-3 minutes). With a wooden spoon scrape up all of the brown bits from the pan. At this time begin boiling the pasta to 1 minute less the al dente.
- Add the tomatoes and turn the heat back down to medium. Cook the sauce over a lively simmer for 5 minutes or so.
- Add the cream and mix to incorporate. Slice the chicken into bite-sized pieces. Once the sauce starts to thicken add the chicken and continue to simmer. You can turn the heat down a bit at this point while waiting for the pasta to finish.
- Add the pasta to the sauce and mix well to coat. If too thick, add a 1/2 cup or more of reserved pasta water. Cook until the pasta reaches al dente (about 1 minute more) then turn off the heat and remove the pan from the burner.
- Add the Pecorino and mix together. Add a touch of pasta water if required to loosen up the sauce. Add the basil right before serving. If the pasta dries up before serving just add a bit more of the reserved pasta water. Enjoy!
Notes
- Always reserve some pasta water to adjust sauce consistency if it thickens too much.
- Adjust spice level by varying the amount or type of cherry peppers used; sweet ones will reduce heat.
- Leftovers can be stored for up to three days and reheated either on the stovetop or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 75g | 25% |
| Protein | 60.6g | 121% |
| Fat | 29.2g | 45% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 170mg | 57% |
| Sodium | 488mg | 20% |
| Potassium | 547mg | 12% |
| Fiber | 8.2g | 33% |
| Sugar | 14g | 28% |
| Calcium | 197mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
