Tuesday, February 1, 2011

Tasty Tuesday: East Utica New York Chicken Riggies

When I was working in Utica, Ny. I was turned on to this dish by one of my co-workers and loved it, Moving to Albany not many people know what Chicken Riggies are, so my friend Pete is from Utica and brought them over for a party. Here is a recipe for Chicken Riggies Chef Donavan style.  

1 box package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and pepper to taste
1 onion, medium diced
3 cloves garlic, minced
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced (use the seeds if you want more heat)
1 large can crushed tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
Heat the olive oil in a large skillet over medium-high heat. Season the 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 pan, and keep warm. Stir in the onions and garlic. Cook and stir until the onion is tender, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, and cook for about 10 minutes, reduce heat and slowly stir in the heavy cream (do not pour in the cream too fast because it will be cold and cold liquid introduced to a hot liquid will cause the cream to break- that is it will seperate and look like spoiled milk, if that happens it ruined, discard and start the sauce over), simmer for 2-3 minutes and then add cooked chicken. Simmer 4 -5 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve. Top with fresh chopped Italian parsley (flat leaf)

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