Difference between revisions of "Chicken Riggies"
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==Ingredients== | ==Ingredients== | ||
| − | * 1 stick [[ | + | * 1 stick [[margarine|margarine]] (not butter), melted |
| − | * 1 [[ | + | * 1 [[onion|onion]], minced |
| − | * 2-5 cloves [[ | + | * 2-5 cloves [[garlic|garlic]], minced |
* 20 oz. jar of sweet peppers (slice and removed seeds) | * 20 oz. jar of sweet peppers (slice and removed seeds) | ||
* 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 [[Parmesan Cheese|Parmesan cheese]] | * 1 cup [[Parmesan Cheese|Parmesan cheese]] | ||
| − | * 2 lb boneless [[ | + | * 2 lb boneless [[chicken|chicken]] breast, cubed |
| − | * 1 can [[ | + | * 1 can [[Chicken Broth|chicken broth]] |
* 1 15 oz can [[Tomato Sauce|tomato sauce]] | * 1 15 oz can [[Tomato Sauce|tomato sauce]] | ||
| − | * ½ pint [[ | + | * ½ pint [[cream|cream]] |
* 1 small can sliced black olives | * 1 small can sliced black olives | ||
| − | * 1 to 1½ lb rigatoni [[ | + | * 1 to 1½ lb rigatoni [[pasta|pasta]] |
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[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. [[Simmer|Simmer]] for about an hour. Serve over 1—1½ pounds of cooked rigatoni pasta | # 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 | ||
Latest revision as of 14:33, 10 May 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
