We love bringing you food from all around the world, but sometimes it’s nice to have something from a little closer to home. There are a ton of great Southern recipes on GypsyPlate, but we also have some amazing dishes from farther north like Chicago’s Chicken Vesuvio and the iconic New England Clam Chowder. Today, we’re bringing you a pasta dish that comes from upstate New York, specifically the Utica area. Its exact origin is unclear, as a number of chefs claim to have created it. But when we made our own version of Riggies, we loved it and wanted to share it with you.
Ingredients
Chicken – I always use boneless skinless thighs. If you really want to use breasts, you can, but they will be a bit drier and tougher. Pasta – It’s gotta be rigatoni, otherwise it won’t be riggies. That being said, you can make the same dish with other shapes like penne or bowties. Olive oil and butter – For cooking the chicken. I’ve cooked it with just olive oil, but like the extra flavor the butter adds. Italian sausage – I only use half pound here, but that flavor goes a long way. Onion – I pick it out, but Alpana likes it. Garlic – Yes, this is a must. Crushed red pepper – To give it a bit of heat. Red bell pepper – I have made the dish without it, but it is a nice addition. Cherry peppers – Now these are not optional. They give a very distinctive flavor that is crucial to make chicken riggies unique. I find them in the antipasto bar at a local specialty grocery store. Crushed tomatoes – For the tomato element. Heavy whipping cream – To make it creamy. White wine – Because I like to cook with wine. Black olives – Many recipes don’t have these, but I really enjoy them here. Parmesan cheese – Always freshly grated, because it melts into the sauce better.
Chicken Riggies Recipe
First I get get the pasta boiling in salted water. When done, I reserve a cup of the cooking water, drain the pasta and set it aside. While pasta is cooking, I brown the chicken thighs in a skillet over medium-high heat in a mixture of 1 tablespoon each of olive oil and butter for 5-6 minutes per side, then remove it to a plate. When cool enough to handle, I dice the thighs into bite-sized pieces. Next, I add the sausage to the pan, break it up with a spoon, and cook until it is no longer pink, about 4-5 minutes. After that, I add the diced onion and sauté for 3-4 minutes. Then, I pour in the white wine, stir to deglaze the pan, reduce for 3-4 minutes, and then stir in bell pepper and garlic and cook for another 3-4 minutes. I add crushed tomatoes, cherry peppers and black olives and simmer for 5-10 minutes. Then I finish up the sauce by stirring in cream and cooking for 2-3 minutes. Almost done! I mix in the chopped chicken and grated cheese and cook it for a couple of minutes, then mix the pasta into the sauce. I usually add in a little of the reserved pasta water as well for consistency. So that’s it. No need to write a novel for such a simple weeknight recipe, though food boggers are notorious for that. If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Chicken Riggies, on our Gypsy Plate… enjoy!
More great chicken recipes:Cast Iron ChickenChicken MarbellaQdoba ChickenChicken BogChicken ChasseurCoca-Cola ChickenDoro Wat
