Difference between revisions of "Chicken Riggies"
RealRecipes (talk | contribs) m (moved Cookbook:Chicken Riggies to Chicken Riggies: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|Cuisine of the United States]] |
'''Chicken Riggies''' (recipe by P.A. Johnson) | '''Chicken Riggies''' (recipe by P.A. Johnson) | ||
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* 3 sliced hot cherry peppers (jarred ones with oil) | * 3 sliced hot cherry peppers (jarred ones with oil) | ||
*: Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe. | *: Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe. | ||
| − | * 1 cup [[ | + | * 1 cup [[Parmesan Cheese|Parmesan cheese]] |
* 2 lb boneless [[cookbook:chicken|chicken]] breast, cubed | * 2 lb boneless [[cookbook:chicken|chicken]] breast, cubed | ||
* 1 can [[cookbook:Chicken Broth|chicken broth]] | * 1 can [[cookbook:Chicken Broth|chicken broth]] | ||
| − | * 1 15 oz can [[ | + | * 1 15 oz can [[Tomato Sauce|tomato sauce]] |
* ½ pint [[cookbook:cream|cream]] | * ½ pint [[cookbook:cream|cream]] | ||
* 1 small can sliced black olives | * 1 small can sliced black olives | ||
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==Procedure== | ==Procedure== | ||
# [[cookbook:Sauté|Sauté]] garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear. | # [[cookbook:Sauté|Sauté]] garlic, and peppers 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. [[ | + | # Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. [[Simmer|Simmer]] for about an hour. Serve over 1—1½ pounds of cooked rigatoni pasta |
[[Category:American recipes|{{PAGENAME}}]] | [[Category:American recipes|{{PAGENAME}}]] | ||
[[Category:Pasta recipes|{{PAGENAME}}]] | [[Category:Pasta recipes|{{PAGENAME}}]] | ||
[[Category:Chicken recipes|{{PAGENAME}}]] | [[Category:Chicken recipes|{{PAGENAME}}]] | ||
Revision as of 17:29, 5 April 2012
| Cuisine of the United States
Chicken Riggies (recipe by P.A. Johnson) This 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/. Based on eating the dish hundreds of times at Joey's, listed in wikipedia as the birthplace!!!!
Ingredients
- 1 stick margarine (not butter), melted
- 1 onion, minced
- 2-5 cloves garlic, minced
- 20 oz. jar of sweet peppers (slice and removed seeds)
- 3 sliced hot cherry peppers (jarred ones with oil)
- Note: it is important to use jarred peppers--the flavor of fresh peppers completely changes the recipe.
- 1 cup Parmesan cheese
- 2 lb boneless chicken breast, cubed
- 1 can chicken broth
- 1 15 oz can tomato sauce
- ½ pint cream
- 1 small can sliced black olives
- 1 to 1½ lb rigatoni pasta
