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Authentic Utica-Style Chicken Riggies Recipe

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Ingredients

Adjust Servings:
4 tablespoons butter
2 1/2 lbs chicken breasts (i usually use three to four chicken breasts)
8 ounces baby bella mushrooms, sliced
1 green pepper, chopped
1 - 2 jarred hot pepper, chopped
1 onions or 2 -3 shallots, chopped
2 cups water
2 tablespoons chicken bouillon or 2 chicken bouillon cubes
1 cup tomato sauce
1/2 pint heavy cream
1 teaspoon paprika
1 teaspoon parsley
salt and black pepper
crushed red pepper flakes (if you want it hot)
1/2 cup black olives, sliced

Nutritional information

651.4
Calories
302 g
Calories From Fat
33.6 g
Total Fat
15.1 g
Saturated Fat
194.7 mg
Cholesterol
405.5 mg
Sodium
47.2 g
Carbs
3.6 g
Dietary Fiber
4.2 g
Sugars
40.1 g
Protein
401g
Serving Size

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Authentic Utica-Style Chicken Riggies Recipe

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    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!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    11
    Done

    Stir in Cooked Pasta and Serve Immediately, Sprinkling Each Serving With Grated or Shredded Parmesan Cheese.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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