Cookbook:Chicken Riggies

Chicken Riggies
Category	Chicken recipes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of the United States

Chicken Riggies (recipe by P.A. Johnson) 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/.

Ingredients

• 1 stick margarine (not butter), melted
• 1 onion, minced
• 2–5 cloves garlic, minced
• 1 jar (20 oz) sweet peppers, sliced and seeded
• 3 sliced hot cherry peppers (jarred ones with oil)
• 1 cup grated Parmesan cheese
• 2 lb boneless chicken breast, cubed
• 1 can chicken broth
• 1 can (15 oz) tomato sauce
• ½ pint cream
• 1 small can sliced black olives
• 1–1½ lb rigatoni pasta, cooked

Procedure

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.
3. Serve over the cooked pasta.

Notes, tips, and variations

• It is important to use jarred peppers—the flavor of fresh peppers completely changes the recipe.