Lately, I’ve been feeling a little nostalgic of my days in Utica. If you’ve been following along, last week I shared my recipe for the “Utica Italian Greens.” Since posting, I’ve gotten an overwhelming number of requests for a Utica “Chicken Riggie” recipe.
If you’re unaware, Utica Chicken Riggies is basically a spicy version of a rigatoni and vodka sauce. It’s made with cherry peppers (just like the greens) and a big staple of Central N.Y cuisine. I crave this pasta dish every once in a while and have been told that it is comparable (or better) than some of the best in town (i.e. Georgios/Chesterfields etc).
Last week, my friends Brian & Amy tried out the greens recipe and they absolutely loved it! Since they were coming over for dinner to watch football on Saturday, I figured I’d make them the Utica Chicken Riggies since the flavor profiles are very similar.
Mince an onion. If you don’t know how to mince an onion, check out this video. If your eyes start to hurt while you’re mincing, put on a pair of sunglasses, it totally works!
While the onions are cooking slowly, seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan.
Next, add the chicken. Sauté until chicken starts to turn white. Then add the chicken broth, cream, tomato sauce and parmesan cheese.
Serve your Utica Chicken Riggies over rigatoni pasta.
That’s it! This is a pretty simple recipe, but it’s a dish that packs big flavor. Utica natives, where is your favorite place to get riggies?
If you like this recipe for Utica Chicken Riggies (and I know you will), please follow me on social media for more delicious meal ideas and kitchen tips and tricks!
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Recipe: Utica Chicken Riggies
Ingredients
- 1 stick Margarine do not use butter, this is important and one of my secrets
- 1 Onion minced
- 3 Large Cloves of Garlic minced
- 20 oz Jar of Sweet Cherry Peppers seeded and rough chopped
- 3 Hot Cherry Peppers in a Jar seeded and rough chopped
- 1 cup Parmesan Cheese
- 1 lb Boneless Chicken Breast cubed
- 1 can Chicken Broth
- 15 oz Can of Tomato Sauce plain
- 1/2 pint Heavy Whipping Cream
Instructions
- Melt the stick of margarine over low in a large pan or pot, once melted, add the minced onion. If your eyes start to hurt while you’re mincing, put on a pair of sunglasses, it totally works.
- While the onions are cooking slowly (almost melting), seed and chop up your peppers. When the onions start to become translucent, add the peppers and minced garlic to the pan.
- Cook the peppers for 5 minutes and then turn the heat up to medium and add the chicken. Sauté until chicken starts to turn white (doesn’t need to be fully cooked). Then add the chicken broth, cream, tomato sauce and parmesan cheese. Whisk it all together and make sure the cheese is completely melted.
- Cover and let simmer on low heat for 1 hour. Stir occasionally. After 1 hour, uncover, and turn the heat up to medium and let simmer for another 10 minutes. Sometimes the sauce separates a bit, but it’s not big deal. Just take a whisk and bring it back together.
- Serve your Utica Chicken Riggies over 1-1.5 lbs rigatoni pasta.
Love always,
Erica
Amanda says
Thanks for the recipe! I can’t wait to make them. I do miss those Utica chicken riggies!
jean Werle Rust says
Is this Utica New York? if so .I have family there, and I grew up in Gloversville NY… ( now in OHio 🙁 )
ericaeckman says
Hi Jean! YES! It is Utica NY. Do you remember the Riggies?
Angela LaForge says
I am from Utica and you can’t beat the Italian Restaurants here or the Italian Deli’s. Tomato Pie’s are to die for, their breads, sausage and etc.
Janice says
Erica, I grew up in Utica and left in ’87. They weren’t popular when I left. I go back home every few years to visit my mom and other family. I guess since I didn’t grow up with them – I’m not really to keen on these. I’m also in Texas now and don’t like the greens. None of my southern friends do. (My mom came once and cooked them). I guess if you grow up with them – you’ll like them. But there are soooooo many other things that I love that are Utica Cuisine in origin. NOTHING like Tomato Pie, or Chocolate Pusties, or Half Moons or a Freihofer’s Chocolate Chip Cookies (although originally from Albany) – all things I can’t get down here in Texas. My daughter wanted Tomato Pie and Half Moons for her birthday one year. We bought some – they didn’t make the 2 day drive. Next time I’ll pay to have them shipped!!!
ericaeckman says
Wow!! Well I should 100% do a tomato pie recipe!!! A lot of people miss it.
Star says
I would Love the Tomatoe Pie recipe!!!!!!! Do you have one? Please….
ericaeckman says
Just sent you the link.
B Brierley says
Please do!! Nobody can do it like whats in Utica
I’m very sure this would make a lot of tummys very happy 🙂
B Brierley
Buffalo NY
Bonnie says
I love tomato pie! My husband is from New Hartford.
Lois says
Hi Jean, Where are you in Ohio?? I am living in Columbus, but I am from Utica NY!!!!!!!
Jennifer says
I also grew up in Gloversville, born and raised. Lived in Utica for a couple of years until I moved to alabama. Is there a waay to make the riggies unspicy? Unfortunately my husband can’t eat spicy
ericaeckman says
Yes! Don’t add hot cherry peppers. Just use sweet 🙂
Kris says
Utica, NY is the best. Chx Riggies, greens, tomato pie, pusties. Only in Utica!!
ericaeckman says
Right?! Oh wow, I miss the food so much. That is why I have to create the recipes so I can have it wherever I am 🙂
Arly says
why do you use margarine ?
ericaeckman says
Honestly, it was a secret of one of the famous restaurants in Utica. I tried butter and it just doesn’t have the same flavor. 🙂
Michael DeMarco says
Best Chicken Riggies in Utica? Let’s see, Chesterfields, DelMonicos’s, Bella Mia, Georgio’s, Babe’s, Carmella’s, Rosa’s, RT. 69 Steakhouse, Mr. Magills, and probably every other Italian Restaurant in town! And not in this particular order!
Tisha says
Erica!! Love your blog and can’t wait to try this recipe. Rough estimates on how long this takes (prep+cook time) and how many it will serve?
ericaeckman says
It takes about 10 minutes to prep (super simple), but the sauce needs to simmer for about an hour. This recipe can feed a small army. Probably like 6 good size portions.
Sonja says
My favorite place to get riggies is Mr.McGills on Rt.5 in Skylar! The best!
ericaeckman says
Never had those!!
sharon ackerman says
Best riggies are in Rome NY actually at a place called Teddy’s. They have won riggiefest at the Aud for several years in a row now.
ericaeckman says
Yes! I’ve heard of them and tried them. GREAT RIGGIES!
If you don’t mind, can I ask how you found this blog post, Sharon? I’ve had so many views this morning and I am trying to figure out how I was found!! 🙂
gcatspjs says
Your blog is being passed around facebook 😉
Jackie Smith says
I prefer The Savoy’s Chicken Riggies over Teddy’s, they are amazing!
Erica I can’t wait to try out your Riggie recipe, I’ve been craving Riggies since I left NY! Found you over FB by the way 🙂
ericaeckman says
Thank you Jackie!!! Please stay in touch and let me know how they turn out.
Jackie smith says
Totally forgot to check back and let you know how the Riggies turned out (a whole THREE years ago! Whoa!). The recipe is FABULOUS!! I’ve made it several times, and my husband and I love them. My sister even got the sweet taste of nostalgia when I made them a couple months ago! Tomorrow a whole crew of folks in my CNA class will get to try them for the first time 🙂 I have no doubt they’re going to be a hit!! Thanks again for the recipe Erica!
ruby says
Teddy’s riggies aren’t bad, certainly not the best. they win the riggiefest because the restaurants that make the best riggies don’t give them away for free. chesterfields, bella mia, georio’s and more never participated.
Robin Dodson says
Im live in Utica,NY and I found you also Erica! Yes, we do have some great food under our belt here…Riggies,Greens, Tomato pie, Pusties,Half Moons… : )
Sharon M Episcopo says
Sorry I missed the posting of Utica Greens. I love them and haven’t been able to find a recipe that comes close. I always get them at Syracuse’s Italia Fest in September. Could you please repost the recipe? Thanks a million!
ericaeckman says
On the top right you can search all my recipes. Type greens and it should come up!
Linda says
Love Teddy’s in Rome for the Riggies and Franklin Hotel for the greens also in Rome NY
cezman says
Gotta say, Teddy’s in Rome, NY…BEST riggies EVER! My daughter loves these so much, that she requests I bring them to Florida when I go to visit (3 times a year). I live in Rochester, now, and drive to Rome pick up 3 orders, freeze them , pack them in my suitcase…..they arrive fine. Not sure if the huge welcome I get upon arrival is for the Riggies…or me..:)
Molly says
Erica,
I went to Jr. and Sr. high in Rome, NY, wayyy back in the 70’s….so excited to see this recipe and I can’t wait to try it! I would seriously love you if you posted a tomato pie recipe! 🙂
Like some others here, I found you on FB, reposted the link for all my h.s. friends, and now I am following. Thanks!
ericaeckman says
Thanks Molly!! I’ll do my best to come up with one soon 🙂
Amanda says
Erica I found this on Facebook and I want to thank you for sharing. I just made the chicken riggies for my family and some friends but the delicious smell filled my apartment building and Im feeding the neighborhood now! Its a hit everyone loves them and wants me to make them again! Once again thank you for sharing 🙂 (and now I have a excuse to talk to that cute guy in the basement 😀 lol)
ericaeckman says
Amazing! You made my day! I’m so glad you and your family, friend, cute neighbor all like them!!! I hope you will continue to follow my blog! 🙂
Missy Yandow says
I’ll take pics and send them to you later 😉
here goes nothing! hope I’m a good cook!!!
ericaeckman says
You’re going to be amazing. Call me if you have any issues.
april yedinak says
I found your blog because my cousin shared your recipe on FB. I don’t miss much about NY, but food is on the list. I used to live in Rome and go to Utica all the time. I must try this recipe, because I haven’t had Riggies in 10 years since moving to KY. I will admit the food I miss, more than anything, is cannolis. You just can’t find them down here.
ericaeckman says
Ughhh I love cannolis! I actually moved to Boston after Utica and lived in North end. They made the most INSANE cannolis at Mikes Pastry, so I got my fix.
Try this recipe. You won’t be disappointed, promise!!!!
Also, if you haven’t done so already, follow me on Facebook :)! http://www.facebook.com/everythingericaeats
Tara Taylor says
I’ve got the sauce simmering as we speak. Grew up about thirty minutes outside of Utica & never had chicken riggies. My friends back home talk about them on fb all the time. Very excited, thanks for the recipe!!
ericaeckman says
So exciting!! Please let me know how they turn out! Could you post a photo on my Facebook fan page?!!
luke says
Hi Erika, I tried the riggie recipe yesterday as a test for a christmas eve pot luck dish. Passed with flying colors. Was delicious.
ericaeckman says
amazing! If you have a photo, please share on my facebook fan page: http://www.facebook.com/everythingericaeats
Aurelia DePalma says
Please send your tomato pie and also utica greens recipe.
ericaeckman says
You can search all my recipes on the top right hand side of my page. Just type “utica greens” in the search bar. I do not have a tomato pie recipe created yet.
stacy says
GREENS! I am going to try both of your recipes. I left Utica 18 years ago for Jersey and miss the food terribly!
Kathy says
erica, i live in lowville, and i have tried Teddy’s Riggie’s from Rome – but i must say that the best Riggie’s i found were from Bella Mia’s – and their greens “were to die for”! Thanks for posting this recipe – I think Riggie’s can be made several ways and it’s all about your personal preference. My daughter in law makes them as well – usually with Vodka sauce — delicious!
UNDRBLLY says
One thing you may want to try in your Riggies that Chef Joe Morelli used is 1 cup of dry cooking sherry cut with a half cup of water and whole tomatoes which are later crushed with a potato masher and the hot cherry peppers should be pickled. Just my two cents.
AprilHajdasz says
YES! I love to add sherry to my Riggies!! I use Bristol Cream Sherry 🙂 I like to add button mushrooms marinated in olive oil too. Mr McGills Had Good riggies, but I like Georgio’s the best!! 🙂 If you travel to Old Forge check out Frankie’s taste of Italy, LOVE HIS RIGGIE’S AND UTICA GREENS!!
Julie says
New York pizzeria in Waterville!
Jim says
Chicken Riggies the original Utica recipe
3 boneless chicken breast
olive oil ( don’t use extra virgin its has a low smoke point and will burn easily. I use Filippo Berio for sauteing and grilling)
1 large onion
6 cloves of garlic
1 jar of either Hot or Sweet cherry pepppers depending how spicy you want it ( Progresso is the best brand I’ve used and I’ve tried to many to list)
1 large green or red bell pepper
1- cup Wine ( I usually use Sutter home White Zifandel)
1- cup of juice from the cherry peppers
1- cup of parmasen romano cheese ( fresh grated is the best)
1- pint of heavy cream
1 large can of diced tomatoes ( I used contadina)
1-2 lbs of Rigatoni
Prep for the chicken mixture
Cut up the chicken breast into bite size pieces
chop onion ( Chop to the size you like I prefer mine more rustic)
mince the garlic
slice and seed and cut 15 cherry Peppers into bite size portions( cut the peppers in the size you like )
slice and seed the bell pepper ( cut into the size you like )
In a large frying pan coat the bottom with olive oil and add the garlic. Saute on low and don’t let the garlic get brown or burn as it will make it bitter. Once you sweat the garlic place chicken in frying pan until chicken is cooked through. Once chicken is cooked add the bell peppers and cherry peppers and simmer on low.
The Sauce
In a 5 qt pan add 1 lg can of diced tomatoes, 1 pint of heavy cream, 1 cup of red or rose` wine of your choice, 1 cup of juice from cherry tomatoes heat on low stirring ocassionaly. I start off with the sauce covered but after about 45 minutes I take the cover off to let some of the liquid evaporate to make the sauce thicker. I add the cup of parm cheese to the sauce and continue to simmer for another 15 to 20 min. Once the sauce is to the consistancy you like the riggies are ready to serve. Cook the pasta to el dente rinse in cool water and drain thoroughly. Once the Pasta is drained add sauce and chicken mixture to the pasta in the pan you cooked the pasta in, top with more parm cheese and you’re ready to serve
I never mix the chicken mixture with the sauce until I get ready to serve it seems to turn it to mushy to me, but you can do it sooner if you prefer that consistancy.
Enjoy!
ericaeckman says
Thank you for sharing! You can’t beat the original :). I’ll have to try it out!
Lily says
Johnnie’s Pier 31 in Sylvan Beach has to die for riggies… 🙂 I will definitely be trying these recipes.. TY 🙂
Carrie says
I can’t wait to try this recipe! I’m from the Syracuse area & we can get pretty good riggies (Mama Gina’s in Fulton is my favorite–they add sweet Italian sausage & mushrooms, yum!). I moved out to the Capital region & can’t get riggies anywhere…it’s one of the few things I crave since moving here, so I’ll have to make them myself 🙂
John says
Delmonico’s Italiano Steakhouse has Great Chicken Riggies and Utica Greens and has 2 locations in the Capital District (Colonie & Clinton Park).
http://www.delmonicositaliansteakhouse.com
Jen says
I just made tripled your Riggie recipe for my Halloween party here in Syracuse, NY! The only thing I added was 2 small cans of mushrooms (wish I added more) and I only doubled the hot cherry pepper amount since I thought it might be too hot. I used 2 ginormous onions (biggest things I’ve ever seen). I thought it would be too much. It turned out AMAZING…and I have so many leftovers, I’ll be eating this all week! The sauce looked a little thin but I poured it over my riggies and let it sit on “warm” in the oven for 25 minutes and it thickened up quickly. Thanks for the recipe!
guyincolorado says
This recipe is deficient! Have any of you actually read it and the ingredients and directions. after sautéing the onion and peppers it goes on to tell you to serve it.
Nowhere do the directions tell you when and how to add the chicken broth, tomato sauce, parmesan cheese and cream. All of that is left for you to guess.
Poorly written recipe, indeed.
ericaeckman says
Hi guy in colorado! The recipe is not deficient! Check out step #3. It will answer all of your questions :). Happy cooking!
Meghan Tracy says
This is the best recipe for Utica Riggies on the internet hands down. So easy to follow and they come out perfect every time! I’m making it again tonight for my family and I’m going to try adding mushrooms and olives since my nana hates hot peppers (I know, the best part). Well done Erica! 😉
ericaeckman says
Yay!! Makes my day :). So glad you like it.
Charlie says
My favorite place to get them is Bella Regina. She used to be part owner of Cafe Bella Mia but they went out of business and she opened up a new place. Always made fresh and one order uses a full pound of pasta. It’s AMAZING. Can’t wait to try this recipe!
Sabina says
I would like to know why, in your opinion, it is so important to use margarine as opposed to butter. Margarine is fake food.
ericaeckman says
I totally agree! I hate margarine and never use it in anything except this recipe. It just makes it taste better. I tried with butter (after being told 100% always use margarine) and it didn’t taste right. No other reason then it just works.
Regina Williams says
ok the sauce tastes delicious but seems thin…thoughts?
Sheri says
Made this tonight exactly as described. It was PERFECT. My boyfriend is not a foodie at all and typically doesn’t get excited about anything I make. He really liked this a lot! Better than Delmonico’s and much less expensive. Oh, even on the lowest heat, mine kept a gentle boil. I removed the lid for the last 30 minutes of cooking. Also, I did not rinse the rigatoni and the sauce ended up being very thick, despite looking watery the entire time it was cooking. The chicken was so moist and entire dish was spicy, but not overly so. Thanks so much for sharing. I cannot wait to make the Utica Greens tomorrow to have with the left overs!!!!
yaya says
I used this recipe but instead of stock I used wine….came out perfect…. thanks cause I was craving riggies… need a tomatoe pie recipe though
Jeff says
This is a decent recipe I’m sure. But it really isn’t exactly authentic “Utica” chicken riggies. As a line cook and eventual chef that has worked extensively in the Utica area for the past 22 years, I can attest that authentic “Utica Chicken Riggies” are just a bit more composed then your recipe. You have all the right components minus just a couple of ingredients and steps.
Laurie says
Do tell us your secrets! I made this for dinner tonight and it was great! I can’t imagine what is missing! Tasted like Babes to us!
Stefanie says
Just got home from Waterville a week ago!! Every visit makes me want to move back more and more!! I’m making riggies tonight, but my favorite is New York Pizzeria in Waterville! Better known as Frank and Rosa’s, it’s the place I always eat at first when I go home for a visit! CNY has the best Italian food ever!!
Sarah M says
I have to agree with New York Pizza in Waterville. I moved from Waterville last year and miss their riggies…and….their pizza…(garlic pizza is awesome!), and their grilled marinated chicken subs, and their fabulous fish fries!!!!
Kevin says
I wasn’t sure how much broth to use . The recipe said 1 can but I done have it in cans. So I started with 15 ounces. Still cooking… Has the kitchen smelling good…
Kevin says
OK … Its done … wow… I am so pleased with this recipe… The 3 chilis add just the right amount of kick to the dish. Sooooo good. My wife loves it too. I think I will add some mushrooms next time. It doesn’t need them but…. Why not. Thank you so much
Courtney Swanson says
Hubby is from Syracuse, I only lived there for 10 years. Never had Chicken Riggies until Hubby found your recipe after we moved to Orlando. This is the most incredible meal I have EVER had!! He makes it once a month and we all beg for more. I want to drink the sauce, it’s that incredible! THANK YOU!!!
Nadine says
Would Love a Good Tomato Pie recipe
Liz says
Hi how much broth is one can?
ericaeckman says
14-15oz
LyN says
Delicious recipe!!!
Beverly says
I make Chicken Riggies, but add black olives, marinated artichokes and a little wine. The first time I had Chicken Riggies was at Mr McGills many years ago and since then have been making it. So glad to see someone putting recipes from Utica, NY on the internet. I sure miss the food from Central NY…NC can’t even come close to the great food from Central NY.