Chicken Riggies Ii Recipes

RACH'S CHICKEN RIGGIES ARE A PERSONAL FAMILY FAVORITE

Steps:

• Preheat broiler to high or oven to highest heat
• Place peppers on foil-lined baking sheet and roast, charring skin evenly
• Cool peppers in covered bowl to handle, then peel, seed, and chop
• Meanwhile, heat a large pot of water to boil for pasta, 5 to 6 quarts
• Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add onions and season with salt and oregano, add fresh chilies or Calabrian paste and cover pan, soften 6 to 7 minutes, stirring occasionally
• Add garlic, stir, add wine or vodka and let it absorb, add tomatoes and basil and reduce heat to low simmer, add cream, then stir in roasted peppers and chicken
• Cook pasta 1 minute less than package directions and reserve half a mug of starchy water
• Toss pasta with sauce and cheese and add starchy water as needed to combine
• Serve family-style or in shallow bowls topped with chopped hot pickled peppers

CHICKEN RIGGIES

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
• Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
• Serve garnished with Parmesan cheese.

CHEF JOHN'S CHICKEN RIGGIES

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.

UTICA CHICKEN RIGGIES

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.

CHICKEN RIGGIES

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.

CHICKEN RIGGIES II

Steps:

• In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
• Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

CHICKEN RIGGIES II

Steps:

• In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
• Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.