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| CHICKEN
RIGGIES |
| (click
for printable version of this
recipe) |
| The
spicier version of this recipe is so
popular in Utica, New York, that
they have a festival for it each
year. Local restaurants compete to
see who is the "fan favorite". |
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| TOOLS: |
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Cutting Board
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Large Pot
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Dutch Oven
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Knife
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Wooden Spoon
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Chopper
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Garlic mincer |
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| INGREDIENTS: |
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4 boneless,
skinless chicken breasts,
cut into 1" pieces
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1/4 cup
jarred, cherry peppers,
seeded, chopped
fine
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3 tbsp cherry
pepper brine
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3 tbsp olive
oil
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salt &
pepper
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10 oz
mushrooms, quartered
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2 red bell
peppers, seeded and cut
into 1" pieces
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1 onion, cut
into 1" pieces
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5 garlic
cloves, minced
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1½ tsp dried
oregano
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1 28oz can
crushed tomatoes
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3/4 cup heavy
cream
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3/4 cup
pitted kalamata olives,
halved
lengthwise
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1 pound
rigatoni
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1 1/4 cups
grated Romano cheese
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION: Marinate
chicken by combing chicken , 2
tbsp cherry brine, 1 tbsp oil and
1 tsp salt in zipper-lock bag and
refrigerate 30 minutes or up to an
hour. Make sauce by heating 1 tbsp
oil in Dutch oven over medium-high
heat until shimmering. Stir in
mushrooms, bell peppers and ½ tsp
salt. Cook until browned, about 8
minutes. Transfer veggies to
medium bowl; set aside. Add onion
and remaining oil to the now-empty
pot and cook over medium heat
until softened, appx 5 minutes.
Stir in cherry peppers, garlic and
oregano. Cook until fragrant, appx
30 seconds. Add tomatoes, cream
and ½ tsp pepper and bring to
boil. Reduce heat to medium and
simmer, stirring occasionally,
until sauce is very thick, 10 to
15 minutes. Stir in chicken and
reserved vegetables and simmer,
covered until chicken is cooked
through, appx 6 to 8 minutes. Add
the olives and remaining cherry
pepper brine. Cover and keep warm.
Meanwhile, bring 4 quarts of water
to a boil in a large pot. Add 1
tbsp salt & the rigatoni. Cook
al dente according to package
instructions. Drain pasta,
reserving the liquid, and add to
the sauce along with the Romano.
Toss to combine adding reserved
pasta water as needed. Serve.
HINTS: For a spicier dish,
use hot cherry peppers in place of
the regular ones. Next week’s
recipe will be a side dish of
greens that goes well with this
pasta dish and uses the cherry
peppers and Romano cheese. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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