Chicken Riggies are native to the Utica-Rome area of Central New York, a dish developed to use leftovers (chicken, pasta, sauce and roasted peppers) at area events like pot-luck dinners and church or school banquets. The original version, which was shared by Marc Jacksina, once punk rock poet King of Riggies at Joey’s Restaurant in Utica, (perhaps the finest practitioner of this dish) and now punk rock chef/co-owner of Lulu Restaurant in Charlotte, NC, uses a homemade his secret tomato sauce recipe, so I substitute my own here. I simply love Chicken Riggies – it is the one dish I have to have whenever I travel back to Utica and when I get a hankering for the flavor at home I just whip up a batch myself.
If you are vegetarian, try replacing the chicken with Morningstar Farms ‘Chick’n Strips‘. You won’t be fooled into thinking its chicken, but they are quite tasty.
Riggies ready to eat!
Components:
1. Oven Roasted Green Peppers
2. Rigatoni
3. Chicken and Riggie Sauce
1. Oven Roasted Green Peppers
3 Large Green Bell Peppers
2 TB Olive Oil
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder
Preheat oven to 425.
Coat whole peppers evenly with the olive oil and season with salt, pepper and garlic powder. Wrap the peppers in foil and roast for 20-25 minutes, until the peppers are soft and cooked completely. Allow to rest until cool enough to handle and then remove skin. My method for removing the skins comes from Andrew Carmellini – I place the hot peppers in a bowl and then cover the bowl and allow the peppers to cool for 15-20 minutes. The skins come off easily and a flavorful pepper ‘juice ‘remains in the bowl. Add this juice to the riggie sauce towards the end of cooking.
2. Rigatoni
1 Lb Rigatoni
Well Salted Water
Start this step early enough that the water is boiling 5 minutes after starting step 3. Boil the Rigatoni until just al dente.
3. Chicken and Riggie Sauce
6 TB Sweet Onion minced
6 TB Shallots minced
4 TB Garlic
2 TB Extra Virgin Olive Oil
1 Lb Boneless, Skinless Chicken Breast (if possible, use Free Range Organic)
2 TB Butter (or Olive Oil if you are avoiding animal products)
1 TB White Wine
1/4 C Chicken Stock
1 Can San Marzano tomatoes
3-5 Hot Cherry Peppers seeded and chopped (optional, but highly recommended; use red for color contrast)
3 Roasted Green Peppers (recipe above)
½ C Pecorino Romano, grated (or Parmigiano Reggiano grated)
Heat 1 TB butter in a saucepan. Add half of the onions, shallots and garlic and cook until the onion starts to become translucent. Crush the tomatoes (i do this by hand to control consistency) and then add to the saucepan. Bring to a boil and then turn the heat down to simmer the sauce until the tomatoes are broken down and starts to thicken – about 12-20 minutes.
In another pan, add the olive oil, heat, and then add the remaining onion, shallots and garlic and cook until the vegetables are translucent. Slice the chicken breasts into bite-size strips and add to pan, stirring occasionally and turning the chicken pieces until white on all sides. Deglaze the pan with the white wine, then add the stock and tomato sauce and cook for 10 minutes. Cut the green peppers (step 1) into long, thin slices, reserving any liquid. Add the pepper slices and liquid, cheese and butter; cook for 5 more minutes.
To Serve:
Combine the Rigatoni (2) and chicken/sauce (3) in a large bowl. Transfer to individual plates or bowls and top with more parmigiano.
This recipe is very simple, 
