Ingredients
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4
-
2 1/2
-
8
-
1
-
1 - 2
-
1
-
2
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Utica Chicken Riggies, This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone’s taste buds. Enjoy!, I am a Syracuse area native but never had chicken riggies while growing up. My Mom was from the south! I have heard about this magical New York meal for years, but not until six decades into life did I find this recipe and decide to give it a try. I made a few changes; I have lived on the west coast for over 40 years and needed to make it spicier than the typical Central NY pallet. But this was delicious and a hit with my daughter and her husband. I added 1/2 a chopped jalapeno, substituted half of the tomato sauce for El Pato hot sauce, and used chicken broth instead of water and bouillon cubes. I also added garlic. I did use a sprinkle of red pepper flakes, and it was the perfect amount of heat. Definitely a keeper!
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Steps
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1
Done
|
In a Large Pot Melt Butter and Then Add Chicken. |
|
2
Done
|
Cook Chicken Over Medium Heat Just Until They Begin to Turn White. |
|
3
Done
|
Add Mushrooms to Chicken and Cook For 5 Minutes. |
|
4
Done
|
Add Peppers and Onions Cook 5-7 Minutes I Usually Season the Veggies and Chicken With Salt and Pepper at This Point. |
|
5
Done
|
Add Water, Bullion, Tomato Sauce, Heavy Cream, and Spices. |
|
6
Done
|
Bring to a Boil, Cover and Simmer For 20 Min, Stirring Occasionally. |
|
7
Done
|
Add Olives and Simmer For 5 Minutes. |
|
8
Done
|
in a Small Bowl Mix Corn Starch With 2-3 Tbsp Cold Water Until Dissolved. |
|
9
Done
|
Add Corn Starch to Sauce, Stirring Continuously Until It Thickens. |
|
10
Done
|
If It Is Very Runny Just Let Stand to Thicken. |
