Chicken Riggies

Ridiculously Good Chicken Riggies  on Rachael Ray on 07/12/11

This was a great RR recipe--definitely has a little kick to it--you can increase (for Dan) or decrease (for Kate) by adding or skipping the hot peppers! 

"A pink-blushed, quick adaptation of chicken cacciatore, the Italian-American, Western-New-York-State specialty Chicken Riggies is a crowd-pleaser. This is my updated version of this oldie but goodie." – Rach

• 2 red frying peppers or red bell peppers
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound boneless, skinless, chicken thighs or breasts, chopped into bite-size pieces
• Salt and pepper
• 1/2 pound crimini mushrooms, thinly sliced
• 1 onion, chopped
• 4 cloves garlic, chopped or thinly sliced
• 2 cubanelle (green mild frying) peppers, halved lengthwise, seeded, then thinly sliced
• 2 fresh Italian hot cherry peppers or Fresno peppers, seeded and finely chopped
• 1/4-1/3 cup Marsala wine or dry sherry
• 1 can Italian tomatoes (28 ounces)
• A few leaves of fresh basil, torn
• 1 cup half-and-half or heavy cream
• 1 pound rigatoni or whole wheat rigatoni
• Grated Parmigiano Reggiano cheese

Char the red peppers over an open flame or under a hot broiler. If broiling, leave the oven door ajar to allow some of the steam to escape. Place the charred peppers in a bowl, cover with plastic wrap and cool. Peel and seed the peppers, then quarter lengthwise. Slice and reserve.


Bring a large pot of water to a boil for the pasta.

Heat 1 tablespoon EVOO, one turn of the pan, in a skillet over medium-high heat. Season the chicken liberally with salt and pepper, then add the chicken pieces to the skillet in a single layer. Brown evenly on both sides, 5-6 minutes total, then remove to a plate.

 Brown evenly on both sides, 5-6 minutes total, then remove to a plate.

To the skillet, add the remaining EVOO, three turns of the pan, then the mushrooms.

 Brown the mushrooms for 5-6 minutes, then add the onion, garlic, cubanelle peppers and chili peppers.

Season with salt and pepper and sauté to soften, 6-7 minutes more. Deglaze the pan with the Marsala or sherry,

then add the tomatoes and break them up with a spoon or masher. Reduce the heat to medium-low to simmer.


 Add the torn basil leaves (nope forgot to do this until the end), reserved sliced roasted peppers and the chicken back to the skillet and stir in the half-and-half or cream.

Add back your chicken at this point to thicken

 Let the sauce thicken while the pasta cooks.

When the water is boiling, add salt and the rigatoni and cook the pasta to al dente. Reserve a cup of the starchy cooking water to toss with the pasta sauce just before draining.
Toss the chicken with the "riggies" and use a splash or two of the starchy water as needed to combine.

Toss in a little cheese, then serve in shallow bowls. Pass more cheese at the table