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Chicken Riggies
Chicken Riggies (recipe by P.A. Johnson) is a Utica, NY classic. It is well known throughout the greater Mohawk Valley and once a year there is a festival in honor of this dish called Riggiefest, held to benefit the YWCA of the Mohawk Valley. Here is a recipe based from a Mohawk Valley native: http://miocibo.com/2008/12/21/chicken-riggies/.
Ingredients
ScaleNo serving count in the source — scale by factor
- margarine, not butter, melted1 stick
- onion, minced1
- garlic, minced2–5 clove
- sweet peppers, 20 oz, sliced and seeded1 jar
- hot cherry peppers, sliced, jarred ones with oil3
- grated Parmesan cheese, grated1 cup
- boneless chicken breast, boneless, cubed2 lb
- chicken broth1 can
- tomato sauce, 15 oz1 can
- cream1/2 pint
- sliced black olives, small, sliced1 can
- rigatoni pasta, cooked1–1 1/2 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.
Serve over the cooked pasta.
