Monday, August 22, 2011

Upstate NY Chicken Riggie Fest Roundup of Recipes

Here are several different recipes that were sent to me on my Utica/Rome facebook group. I wanted to share these with all  you Riggie lovers from various Riggie Fests.  Click on  my version of  Chicken Riggies  as shown in the picture below. Also checkout another great roundup of recipes from a fellow blogger friend's post,  Joanne @Apple Crumbles  A Taste of Utica Riggies. 

If you have a favorite CHICKEN RIGGIES recipe.  Send it along to me in an email with pictures  and I will  gladly link you up to our favorite recipes here. All recipes below were submitted from Riggie lovers and fans anonymously.



 Chicken Riggies 1
1 tablespoon olive oil
5 garlic cloves, chopped
1 white onion, chopped
3 or 4 jars hot cherry peppers seeded and chopped
...1 can tomato paste
2 cans (28 oz. or so) diced tomatoes
4 leaves freshly chopped basil, or 1 tablespoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon Cajun seasoning
1/4 cup sherry (can use cooking sherry)
4 to 5 chicken breasts, grilled and cut into bite-size pieces*
salt to taste
freshly ground pepper to taste
1/2 to 2/3 cup light cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
2 1-lb. boxes of penne rigati or rigatoni

In olive oil, gently saute the garlic and onion until tender.
Add the cherry peppers, tomato paste, and canned tomatoes.
Cook on low for 20 to 25 minutes.Add chicken, sherry, low for 10 to 15 minutes, stirring occasionally. Add the light cream and Parmesan cheese, and stir in until lightly blended.
Pour mixture over hot cooked pasta. Top with mozzarella cheese.


Chicken Riggies 2
Saute the following:
1 stick of real butter
1 red onion, minced
3 cloves garlic, minced
24 oz. jar of roasted peppers in olive oil, sliced
5 sliced cherry peppers, mild or hot, depending on your taste
After those are sauteed, add:
1 cup Parmesan cheese
2 lbs boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
1 can Alfredo sauce
Cook on stove for an hour or so, stirring so it won't burn, then serve over Rigatoni.

Chicken Riggies 3
(makes 8 servings)
2-4 skinless, boneless chicken breast halves, cubed
1 cup tomato sauce
1/4 cup olive oil
1/4 cup butter
8 cloves garlic, minced
8 sliced large shallots
salt and pepper to taste
1 (8oz jar) sweet red peppers, drained & julienned
1/2 cup Sherry
1 1/2 cups heavy cream
1 (16oz box) Rigatoni pasta
1 green bell pepper, chopped
1 8oz pk sliced fresh mushrooms
1 (2.5oz can) sliced black olives
1 cup Parmesan/Romano cheese
In large skillet, heat oil and butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt & pepper to taste and saute for 10 minutes, or until halfway cooked. Add every thing but sherry cook 10 min. Add sherry. Simmer 10 min.
Cook pasta toss.

 Chicken Riggies 4
1 Bottle of State Farm BBQ Sauce
5 pounds chicken cut up in chunks
½ Cup of White Wine
Pint of Heavy Cream
16oz of Grated Cheese
Large Can of Tomato Sauce
Large Can of Diced Tomatoes - Petite
8oz Can of Tomato Paste
5-6 Cloves of Garlic
2 Medium Onions Chopped
4-5 Cherry Peppers
Small container of Mushrooms
2-3 Chopped Red or Green Peppers
1 Teaspoon each of Parsley, Oregano and Basil
Olives to Taste at the end
Marinate the chicken in the BBQ sauce for at least three hours.
Add a few tablespoons of olive oil to a pan and saute the chopped garlic and onions. Don't burn! Add in, wine, Tomato sauce, diced and paste. Include the dry spices. Cover and simmer. Add in peppers and mushrooms.
Fry chicken but do not discard the BBQ sauce. Add cooked chicken to the red sauce.
In another pan mix BBQ sauce, cream and grated cheese. Slowly bring to a boil until the sauce is thick-smooth.
Mix the two sauces together and cook together for a few minutes.

More on Riggie Fest in Upstate Utica NY
 
This year it was uncertain due to funding if Riggie Fest would be held in 2011 according to the Utica Observer Dispatch .
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