This Recipe comes straight from one of my home town boys.
He is from Utica and this is one of the home town favorites.
He was talking about Riggies and posted a picture on our Utica Fb page
Well anyone who has been hanging out with me knows I just have to
ask...Wheres the recipe?????
Well Kevin , (that's his name...Kevin lol) I am so thankful you passed this on to
us!!!!
Let me know what YOU think!
Big <3
Utica Riggies
Long hot & cherry peppers at a 2:1 ratio.
Mixed Sweet peppers & green peppers at a 3:1 ratio
Diced GarlcFresh Onion
Cora Medium pitted olives
Sliced Baby bella mushrooms
Chicken broth
Heavy cream
Chicken
In a pan:
- Saute garlic onions and some of the diced hot peppers in olive oil until the garlic is golden.
- Add chicken and brown it.
*then add to sauce pot
In a sauce pot:
- Saute garlic onions and some of the diced hot peppers in olive oil until the garlic is golden.
- Add your Marinara (I usually cheat with my Red sauce. I like Classico 4 cheese, spicy red pepper, tomato & basil, etc. You can mix & match.) - Add 1 can chicken broth, 1 can pitted olives (juice & all, I don't drain it)
- Add heavy cream until the color is right.
- Add sweet peppers. (Red/yellow /orange will make the sauce sweeter, green will not.)
- Add mushrooms.
- Add, add basil, oregano, parsley, and cayenne & crushed red pepper to taste.
- Bring sauce to a boil and then let simmer for @ an hour. The longer it simmers the more tender the peppers and chicken will be.
Here is another version that I think you might like too....
http://www.ridiculousfoodsociety.net/2011/11/chicken-riggies-reloaded.html
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