Chicken Riggies
Source of Recipe
By: margeslp
Recipe Introduction
Here is a recipe that is very popular in Utica. I think it is safe to say that every catered shower, going away party or celebration at the hospital where I worked has Chicken Riggies. It is served often in both hospital cafeterias I frequented. I have had it served with black olives, green or both. It seems a key to Utica cooking is enough red pepper in the recipe to make you sit up and notice.
List of Ingredients
4 Tbsp butter
2-1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
8 oz pkg mushrooms, sliced
1 medium green pepper, chopped
1 medium hot pepper, chopped (optional)
1 medium onion, chopped
2 cups water
2 tsp chicken bouillon OR 2 cubes
1 cup tomato sauce
1/2 pint heavy cream
1 tsp paprika
1 tsp parsley
1/4 tsp salt
1/4 tsp black pepper
1/2 cup black olives
2 Tbsp cornstarch
1 lb rigatoni, cooked & drained
Recipe
In a large pot, melt butter and add chicken. Cook over medium heat until tender. Add mushrooms and cook 5 minutes. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream and spices. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. In a small bowl, mix cornstarch with 2 Tbsp water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce with rigatoni together in deep bowl and serve immediately. Sprinkle with parmesan cheese
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