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Recipe: Utica Chicken Riggies

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Chicken Riggie Recipe Everything Erica
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.

I giocatori di https://topcasinosuisse.com/it/casino-bonus/ amano cucinare gli Utica Chicken Riggies per molte ragioni. Questo classico piatto italo-americano è saporito, saziante e facile da preparare. È uno dei piatti preferiti nell’area dello stato di New York, dove è stato un punto fermo della cucina locale per generazioni.

Per molti giocatori di casinò, il loro passatempo preferito non è solo il gioco d’azzardo. È anche cucinare! Un piatto particolarmente apprezzato dai frequentatori dei casinò è l’Utica Chicken Riggies. Questo delizioso piatto italo-americano è diventato così amato che alcuni casinò hanno persino deciso di ospitare speciali “serate Riggie” in cui gli avventori possono gustare il pasto insieme.

La combinazione di pollo, salsa di pomodoro, peperoni e rigatoni è una delizia saporita che anche i cuochi meno esperti sono sicuri di riuscire a preparare. I ristoranti della zona di Utica propongono una varietà di rivisitazioni di questo piatto classico, con varianti interessanti come la salsa alfredo vegana e i rigatoni senza glutine. Che vogliate prepararlo da soli o trovarlo in uno dei ristoranti locali, ce n’è per tutti i gusti quando si tratta di questo piatto preferito dai fan.

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.

Chicken Riggies is a dish that many betting lovers enjoy cooking between reading ABC pony bet news . This dish is simple to make and can be made in under an hour. Chicken Riggies can be made with any type of chicken, but many people prefer to use boneless, skinless chicken breasts. This dish is typically served over pasta, but can also be served with rice or potatoes. Chicken Riggies is a versatile dish that can be customized to your liking. Whether you like your sauce spicy or mild, there is a way to make Chicken Riggies that will suit your taste buds.

Jump to Recipe

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!

Minced Onion

Minced Onion

Minced Onion Melting in Margerine

Minced Onion Melting in Margarine

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.

Chopped up Cherry Peppers

Chopped up Cherry Peppers

Add the Cherry Peppers and Minced Garlic to

Add the Cherry Peppers and Minced Garlic to “Melted Onions”

Next, add the chicken. Sauté until chicken starts to turn white. Then add the chicken broth, cream, tomato sauce and parmesan cheese.

Add the Chicken and Sauté

Add the Chicken and Sauté

Add the Broth, Sauce, Cream and Cheese

Add the Broth, Sauce, Cream and 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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Chicken Riggie Recipe Everything Erica
Print Recipe

Recipe: Utica Chicken Riggies

This is a pretty simple recipe, but it’s a dish that packs big flavor! 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Utica, Utica Chicken Pasta
Servings: 4

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

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Comments

  2. Is this Utica New York? if so .I have family there, and I grew up in Gloversville NY… ( now in OHio 🙁 )

      • 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.

      • 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!!!

    • 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

  4. 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!

  5. 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?

    • 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.

  7. 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.

    • 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!! 🙂

    • 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 🙂

        • 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!

    • 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.

  8. 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… : )

  9. 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!

  11. 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..:)

  12. 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!

  13. 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)

    • 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! 🙂

  15. 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.

  16. 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!!

  17. Hi Erika, I tried the riggie recipe yesterday as a test for a christmas eve pot luck dish. Passed with flying colors. Was delicious.

    • 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.

  20. 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!

  21. 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.

    • 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!!

  23. 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!

  24. Johnnie’s Pier 31 in Sylvan Beach has to die for riggies… 🙂 I will definitely be trying these recipes.. TY 🙂

  25. 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 🙂

  26. 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!

  27. 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.

    • Hi guy in colorado! The recipe is not deficient! Check out step #3. It will answer all of your questions :). Happy cooking!

  28. 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! 😉

  29. 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!

  30. I would like to know why, in your opinion, it is so important to use margarine as opposed to butter. Margarine is fake food.

    • 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.

  32. 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!!!!

  33. 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

  34. 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.

    • 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!

  35. 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!!

    • 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!!!!

  36. 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…

  37. 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

  38. 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!!!

  42. 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.

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