I used shrimp instead of chicken, and just added it in at the last five minutes of cooking.
I also used half-and-half instead of heavy cream, letting it reduce for about 10-15 minutes on medium heat until thickened.
Both modifications worked out very well and have no effect on my rating.
However, authentic chicken riggies are supposed to be spicy! This had some flavor (although, granted, not much), but not the flavor any riggies I've had in upstate NY did. I dumped in half a bottle of hot sauce before I was satisfied.
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