Cookbook:Chicken Riggies

Cookbook | Ingredients | Recipes | 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: Based on eating the dish hundreds of times at Joey's, listed in Wikipedia as the birthplace!!!!


  • 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


  1. Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.
  2. Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour. Serve over 1—1½ pounds of cooked rigatoni pasta