Chef Johns Chicken Riggies Recipes

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CHEF JOHN'S CHICKEN RIGGIES



Chef John's Chicken Riggies image

This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
4 ounces hot Italian ground sausage meat
1 cup sliced mushrooms
1 onion, sliced
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken thighs, roughly chopped
½ cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
½ cup heavy whipping cream
½ cup water, or as needed
1 ½ cups chopped hot and sweet peppers
½ cup pitted and chopped kalamata olives
3 cloves garlic, minced
¼ cup chopped Italian flat leaf parsley
1 pound rigatoni
½ cup grated Parmigiano-Reggiano or Romano cheese

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
  • Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
  • Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
  • Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

Nutrition Facts : Calories 1051.4 calories, Carbohydrate 110.2 g, Cholesterol 167.2 mg, Fat 41 g, Fiber 8.1 g, Protein 56.4 g, SaturatedFat 15.1 g, Sodium 1001.8 mg, Sugar 16.7 g

CHICKEN RIGGIES



Chicken Riggies image

Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. - Jackie Scanlan, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings (1-3/4 cups each).

Number Of Ingredients 19

1/2 cup dry sherry
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
2 pounds boneless skinless chicken breasts, cubed
SAUCE:
2 tablespoons butter
1 each medium sweet red and green pepper, chopped
4 pickled hot cherry peppers, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup dry sherry
2 cans (one 29 ounces, one 15 ounces) tomato puree
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (16 ounces each) uncooked rigatoni
1-1/2 cups heavy whipping cream
6 ounces cream cheese, cut up
1-1/2 cups grated Romano cheese

Steps:

  • In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour., Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan., In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through., Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese., Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.

Nutrition Facts : Calories 658 calories, Fat 28g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 514mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.

UTICA CHICKEN RIGGIES



Utica Chicken Riggies image

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Provided by Adria82

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 -2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced
1 lb rigatoni pasta, cooked and drained

Steps:

  • In a large pot melt butter and then add chicken.
  • Cook chicken over medium heat just until they begin to turn white.
  • Add mushrooms to chicken and cook for 5 minutes.
  • Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
  • Add water, bullion, tomato sauce, heavy cream, and spices.
  • Bring to a boil, cover and simmer for 20 min, stirring occasionally.
  • Add olives and simmer for 5 minutes.
  • In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
  • Add corn starch to sauce, stirring continuously until it thickens.
  • If it is very runny just let stand to thicken.
  • Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1

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