Recipe by Chef John
"This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers."
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hot Italian ground sausage meat
salt and ground black pepper to taste
1 1/2 pounds
skinless, boneless chicken thighs, roughly chopped
1 (28 ounce) can
whole Italian plum tomatoes (such as San Marzano), crushed
heavy whipping cream
water, or as needed
1 1/2 cups
chopped hot and sweet peppers
pitted and chopped kalamata olives
chopped Italian flat leaf parsley
grated Parmigiano-Reggiano or Romano cheese
I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe, I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John
Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives, so I added a jalapeno & half a red & green bell pepper. Extremely tasty.
Chef John does it again. Awesome dish. Family loved it. I made it as written and used some of my peppers/chilis in my garden.
I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality, and THIS dish does that. I was searching for a chicken based pasta dish that was not the norm, this fit the bill and will become a regular dish in my house. I followed the recipe pretty close except doubled the meat. I used pepperoncinis and sweet yellow bell peppers (on-hand). Asiago and Romano cheeses. Marsala can make some dishes a little too sweet for my blood so I used Merlot. It came out GREAT. It was my 1st Chef John but wont be my last.
Very good overall with excellent flavor. We followed the recipe as written since we’ve not eaten chicken riggies before and wanted to taste something resembling the local version (an image search using a search engine shows numerous versions based on ‘tweaks’ by different cooks). Used red, yellow and orange sweet peppers, along with 2 jalapenos. The creamy tomato sauce was spicy with moderate heat for our tastes. The sauce seemed to be about the right consistency in step 2 when it called for adding water if needed. The water was not added to avoid a runny sauce (btw, the video version is correct but the AR edited written version is in error by saying to add water to thicken the sauce as it will thin it). After adding the pasta in the final step, what liquid existed in the sauce was quickly absorbed. Next time, I would add 1-1/2 cups chicken broth and not be concerned about the sauce looking runny in step 2. This is another excellent recipe by Chef John.
Really good, and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes, but easy enough to add a little less hot peppers and I also used mild italian sausage. Will make again. I didn't have any olives, but I think they would have made a good addition.
This is very good. It’s not a quick recipe, but worth the wait.
I am from Central NY (Syracuse, specifically) and Chicken Riggies is something my family makes every time I am home, because as Chef John says, you don't see this on a menu anywhere else. This recipe is awesome and I will continue to make it again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Riggies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 370
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