Saw this dish when I was in CNY but where I was there was only 1 good cafe in town. I wish I would have tried it there....it is good.

It is the best meal I have ever made. Thank you Chef John

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.

absolutely love this! the sausage did add lots flavor into chicken,but I haven't tried to add olive, wonder if the flavor will be different. cant wait to make it again with olive!

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.

A great recipe!

I am from central New York and have had this dish many times over the years. Different cooks different styles. You can do it with Vodka too aka Vodka Riggies.

Winner winner chicken riggies dinner! I followed the recipe precisely. Used red, yellow and orange peppers, along with a half of jalapeno that I had to use up. We enjoyed this. Watch the amount of salt that you add, as the kalamata olives are quite salty. This is one for the recipe box! Thanks Chef John!

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!