Chicken Riggies Recipe

Good combination of ingredients, but for our taste it needed a little more. I added half a cup of canned mushrooms and 1/2 teaspoon of crushed red pepper flakes. I only used a 16ounce can of red tomatoes and didn't add the red cherry pepper (didn't have any!) The biggest improvement for me was that I blended the veggies in a blender after cooking. (Just a bit!) This made it much creamier and smoother. (Plus my kids didn't pick out the chunks of veggies!) I also added a whole cup (rather than a 1/2) of heavy cream as another reviewer wrote. I also boiled the chicken in chicken broth to cook it (juicier) and then cut it up and added it to the sauce to simmer for 30 minutes. Yummo! Thanks for the recipe!

Of all the Riggie recipes on Allecipes this one is the closest to the traditional NY recipe. My husband is from Mohawk, NY, near Utica, and this is one of his favorite all time meals. I did make a few changes so that it was more like his sisters recipe. For the peppers I used 3 jalapenos, 1 habanero pepper, and 3 teaspoons of Asian chili garlic sauce (for all of you who thought this needed a kick you should try adding the chili garlic sauce, it makes any dish pop!). I also added a small can of black olives, a small can of mushrooms (you could use fresh), and I increased the the cream to 1 cup (to save calories you could use milk). The key to this recipe is letting it simmer before adding the rigatoni and cream. Just let everything else simmer on low covered in the pan for about 1 - 1 1/2 hours. This makes everything soft and flavorful. Them after an hour or so add the cream, let simmer for 10 minuets. Then cook your rigatoni. Then add the sauce to the cooked rigatoni. Stir well and serve. It's even better the next day after the sauce has absorbed into the rigatoni. Delicious! My Upstate New York Husband loved it!

Edited bc now I've made this many more times! I tweak it by adding long hots, along witht the hot cherry peppers and roasted red pepper. I also add a cup of cream. Delicious with a little heat. This is my third time using this recipe. I used this as my base but added a few things to make it more flavorful and more original to the Chicken Riggies I know and love. I added Red Pepper Flakes, Oregano, and Basil. I could not find hot cherry peppers so I added red hot peppers instead which gave it a lil more kick without being overpoweringly spicy. I also added 1 cup of heavy cream instead of a 1/2 cup. I let the sauce simmer for at least 15 minutes instead of just a couple minutes. Came out fantastic!!

I took mrsjohnsons’ advice to simmer for a few hours and increase cream. I have no luck with getting boneless chicken breasts to become tender so I went with my old stand-by, bone-in chicken breasts, and took them out after an hour, to remove the skin, debone and chop, then added back in with cooked rigatoni. I used four pickled cherry peppers which was enough heat for me (and too much for my non-heat loving son). Result was fantastic! Thanks so much and I’ll definitely make this again.

Husband said it was ok, I thought it was good, and the teenager loved it, so 4 star it is. Because this was something that popped up on an ingredient search when I had items to use, I did change it based on what I had on hand. I already had a fire-roasted tomato/roasted red pepper puree on hand and had pickled, hot cherry peppers. I chopped another couple of roasted red peppers and very finely minced the cherry peppers. I added a cup of white wine, doubled the cream and also added a cup of freshly grated parmesan directly to the sauce when I added the cream. It was actually much better after it sat for a while and the pasta absorbed more of the sauce. I would make again with my revisions.

This place is a good place to start but I made a few changes. Couldn't find cubanelle peppers so I used Anaheim chilis instead, seasoned the chicken with Italian herbs while it cooked in addition to salt and pepper, blended all the veggies and added it with the chicken to the pot and about a cup of cream, and about a tsp of red pepper flakes. Came out fantastic. 4 stars as a base 5 with a few additions. Don't know how it compares to chicken riggies from New York but it's pretty friggin good.

I'm actually from Utica and this is good but I add hot peppers, black olives, and banana peppers. I feel the banana peppers give it that zing. But hey throw your own thing it and play around with it!

I am reading about people making the dish without the hot cherry peppers and saying there is no flavor.. put the hot cherry peppers in gees, add more if you want it spicier. If you cant find in stores there is a certain delivery company i am sure you can find them on. don't change the whole recipe (no blending the sauce, you WANT the chunks of peppers) and then rate the recipe poorly.

I used the recipe as written, except subbed jalapeños for the cherry peppers (I had jalapeños in my fridge to use), and added an extra 1/2 cup cream. I also simmered the sauce without the cream for about an hour. My husband and I both loved it. Leftovers were delicious too!

CNY'er/Riggie Lover here - this is a great recipe, closest to the original I've had. Like many, I increased the amount of cream up to 1c. (but used light cream) and couldn't find cherry peppers so used peppadews instead. My suggestion for those who say it needs more flavor is double the garlic, make sure you season the chicken extra well while cooking, and maybe even add a splash of wine to the sauce before adding the pasta. Glad everyone is getting to know the riggies I grew up enjoying :)

This was Delicious! I did double the cream. I only had jarred cherry peppers but they worked well. Used the called for amount. I seeded two and put one whole in. Perfect heat. I also added olives which I don't think changed the flavor but added color. Ha. I added about two tbs of tomato paste as my sauce was pretty thin..it helped! Very good recipe.

My mouth was watering

Followed the recipe as written and it came out perfect. The only thing I did differently was I velveeted the chicken before cooking it in the pan. Spice level was spot on. This is definitely a keeper, thank you for the delicious recipe.

I grew up in Utica NY and this recipe follows the hometown recipe. Brings back memories and a touch of home sickness.

Smelled amazing while cooking.

Very tasty meal. We're not fans of hot peppers so we left them out and it was so good still. Definitely on the routine meal plan

This recipe was great but next time I would use Italian sausage instead of chicken. With the wonderful taste of all the peppers the chicken does nothing for this recipe.

If you are not using the hot cherry peppers, then you’re not getting the true taste of this dish. It really is not bland if you have all of the ingredients and you can also use an extra hot cherry pepper if you like more spice. The cherry peppers really blend all the flavors.

Made it, hate it! I thought the combination of ingredients was interesting and different, but the flavor (to me) was AWFUL. One and DONE!

First time making chicken Reggie’s but this recipe is great. Looking forward to making it again