Mangia! In The Kitchen With Billy Charles NY " Chicken Riggies "

Welcome back and hello to all my  friends and followers of Mangia! In The Kitchen With Billy Charles NY.

This is my second personal cooking blog and I look forward to many more as the  first recipe that I shared,
 " Spinach Frittata" , received such a great response. You can read all about it here on my site in the archives! This time I have decided to share an "Upstate NY Italian Classic " and my favorite dish to eat and make with you all..." Chicken Riggies".

As I travel and talk with friends from all over the country I find it interesting that many of them have not heard of this dish but trust me  once they do,  and they make it,  this dish becomes their favorite as well!
 Its' a great Italian dish to share with friends and family and it really is a filling meal. The recipe I am sharing with you will be enough to make two pounds ( maybe a little more ) of  Chicken Riggies! This dish can be tailored to suit all palates and you can make it from mild to very hot depending on the pepper rings that you choose. I prefer mine hot and spicy so I usually make mine with cherry peppers although my hubby like his on the mild side. This time I am making them in between! The longer you simmer the finished sauce and fry the heavy cream and pepper juice will also determine the heat factor as it all ferments. This sauce will last about a good week in the refrigerator and I recommend making the macaroni fresh each time you use it.
I hope you enjoy making these as much as I do and enjoy eating it as well and as always I love to hear from you and appreciate your feedback!
  Mangia! Xx Billy Charles


This dish will take about 45 minutes to prepare ( depending on how fast or slow you are ) and you can cook the finished sauce as long or as little as you want. I make mine ahead and simmer until I make the macaroni when guests arrive !
This dish will feed A LOT of people...

You can use from Mild to Hot pepper rings  and even cherry peppers which they are traditionally made with!

What you will need from your grocery store:

2 1lb cans of  "Delmonte Four Cheese Sauce " ( this is a short cut you can very well use your own homemade red sauce if you have that kind of time...I do not lol )
A three pack of  red, orange, and yellow peppers.
3 Large Green Peppers
A medium or large white onion
1 quart of heavy whipping cream
Mrs Dash Garlic and Herb slat free seasoning
Salt
Peppers
Cooking Oil
Butter ( I use country crock myself)
A jar of your choice of sliced peppers rings in juice ( you will use juice too)
3 lbs of boneless and skinless chicken breast
Two pounds of Rigatoni

Tools you will need:
A large cutting knife for the chicken breast
A cutting board
A spatula
A cooking spoon
A large skillet/frying pan
A colander
A Kettle for the sauce
A separate Kettle for the macaroni to boil in

Step One:

 Open your sauce cans and pour them into a kettle.( My Grandpa is rolling over in his grave as they say)  Make sure that you pass a 1/2 cup of water between the two cans and add as well not wasting any!
My mother always did that growing up and I have also picked it up! Put the sauce on the back burner on low or simmer.

Step Two:

Clean your chicken breast, trim any fat, and cut into " Bite size pieces " making sure that they are uniform in size. I do not like to skimp on the chicken and like there to be a lot for everyone which is why I use 3 lbs. My favorite brand is Perdue Boneless/ Skinless chicken breast as it is always consistent in my opinion. As always use what makes you happy!

Step Three:

Fry your chicken up using a couple table spoons of butter on a high setting. My frying pan is big enough for all the chicken and if yours is not you may end up having to do  two batches! About half way through cooking when it is white on one side begin to season it up good with your Mrs Dash Garlic and Herb as this is the only seasoning you will be using ( a tip that i received from my sister and it makes our stand out from the rest ). Make sure that you flip the chicken breast chunks and it is white on both sides. Don't worry about cooking it too thoroughly as it will finish cooking when you add it to the sauce that is simmering. 

Mrs Dash Garlic and Herb is an amazing seasoning!

Step Four:

Add the finished fried chicken chunks to the sauce that you have on the burner and stir distributing the chicken evenly.

Step Five:

Remove your pan from the stove and rinse and wipe it as you will be using it again! Clean and gut your peppers in cool water being sure to remove all the seeds. You will want to cut these into bite size pieces ( I tear them with my hands ) and also do the same with your onion . I mix mine all together in the colander and after rinsing. You then want to add a few table spoons of cooking oil to your frying pan and get it nice and hot . Once it is ready add the peppers onions and frying them up using salt and pepper to taste.  

Step Six: 

When they are on the softer side and no longer crisp add the peppers to your red sauce with the chicken and stir.

If you could smell this!

Step 7:

Strain your pepper rings being sure to save the juice from the jar. You can now add them to the already hot frying pan and fry them up. Once they are on the slightly crisp side you can add your pepper juice and heavy cream to the frying pan bringing it to a biol and then reducing it.

Step 8: 

Once the mixture of  heavy cream, pepper rings, and pepper juice is good an fermented you can add that to your red sauce which has been simmering with the chicken and peppers and the sauce is finished!

Scrumptious!

Step 9:

Prepare and boil your Rigatoni as per instructions on the bag or box. When the macaroni  is done boiling,  and is cooked how you prefer, strain it in the sink and return it to the kettle.
 I then take a ladle and evenly distribute enough sauce, peppers, and chicken evenly to cover the rigatoni  as I am mixing it with a spatula. All there is to do now is eat ( Mangia ) and enjoy!

" Upstate NY Italian Classic : Chicken Riggies " 

Fun fact :
 I have made trays of these for friends and parties and they are always the first food to disappear!

 Thank you for taking time to read my blog!  I hope you decide to  make this wonderful and delicious
" Upstate NY Italian Classic " and share it with your family and friends!
You are also welcome to share your  thoughts with me!
You can follow me on Twitter @BillyCharlesNY or email me BillyCharlesNY@aol.com Xx BC