Chicken Riggies: A pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist. (MANY!) Look it up and see how many recipes you find!
"The origins of "riggies" have been disputed and lost in time. Many of the chefs from the Utica, NY area seem to have a claim to the dish, yet there seems to be no clear idea who was the originator."
"In one version of the origin, Bobby Hazelton came up with chicken riggies when he and Richie Scamarto owned the Clinton House restaurant in the strip mall in Clinton. In another version, a chef from Dominique’s Chesterfield Restaurant in Utica invented riggies in the 80s."
My Mother in Law, Linda, makes an amazing version. And she shared her recipe with me! I could eat this once a week, if not more. You can also make Sausage Riggies, or Shrimp Riggies.
1 stick of butter
2 tablespoons olive oil
2 large onions, chopped
4 - 6 cloves of garlic, sliced
4 - 6 hot cherry peppers, chopped and splash of the juice
1 - 1 1/2 lbs mushrooms, sliced
3/4 - 1 cup of vodka
2 28 oz cans whole or diced tomatoes
3/4 - 1 cup of heavy cream
Salt and Pepper to taste
Parmesan cheese (if desired)
1 lb of rigatoni
3 chicken breasts - 2 tbl olive oil.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Cook in 2 tbl olive oil, 4-6 minutes per side or until done. Cut into pieces and set aside.
Saute garlic, peppers, mushrooms and onion in 1 stick of butter and 2 tbl olive oil. Add vodka and simmer to cook off alcohol. Add in tomatoes, season with salt and pepper, reduce heat and cook for 2 hours.
Add cream and chicken (or cooked sausage or shrimp) cook till heated through. Toss with 1 lb of cooked rigatoni. Season to taste. Serve with Parmesan cheese if desired.
(this picture does not do it justice - sorry Riggies)