Reviewed: Oct. 12, 2007

Very good...having never had Chicken Riggies before, I wasn't sure what to expect, but really enjoyed the pink sherry cream sauce (we love pink vodka sauce, and this was similar) combined with the peppers. I did add both sweet red pepper strips as well as hot banana pepper rings. Yummy!

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DEANA MANFREDI

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

This sounds great but without hot peppers it just isn't chicken riggies.

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CRUNCHFAM

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Reviewed: Mar. 17, 2007

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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Maggie

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 28, 2007

This was a very good meal, awesome flavor. We did it low fat so we left out the cream sauce and butter. We served it over asparagus which really gave it great color. Totally a do-again meal.

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 12, 2006

great recipe, great to make for company. wonderful flavor and richness.

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2006

Having never heard of Chicken Riggies, I tried this recipe on faith. Outstanding! I followed it exactly (okay, I don't actually measure anything, but still...). There was more sauce than I expected, so I served it up in a bowl with a spoon. When I commented that I thought I would use less liquid next time, my husband said he liked it the way it was!

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 28, 2006

Very good. I used evaporated milk instead of cream. I think next time I will substitute chicken broth for the sherry. It left a funny after taste in my humble opnion.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jun. 13, 2006

Used fresh red pepper and fresh onion slices. Added about 1/4 cup instant mashed potato flakes to thicken. Honey loved it, me too!

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BINKY149

Cooking Level: Intermediate

Home Town: Brookpark, Ohio, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 28, 2006

We loved this recipe. I do try to make all new reciepes as written but, I didn't have any shallots so I used red onion. I didn't add the sherry either(I just don't like it). I did add some mushrooms buttons and they were a nice addition. After adding all the cream it was a bit runny, I tried to cook it down but it needed to be thickend a bit with corn starch. After that it was perfect. I will make this again and boy does it make enough, I bet at least 8 servings! Thanks.

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NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

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Reviewed: Jan. 17, 2006

This recipe was very good, but I had to tweak it a little for my personal preference. The sauce seemed very runny so I added Parmesan Cheese to thicken it up. We liked it so much that I added it to the recipe permanently. Overall a good recipe that I will use again.

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AUGCOG

Cooking Level: Intermediate

Home Town: Lake In The Hills, Illinois, USA

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Reviewed: Oct. 12, 2005

Not memorable. This seemed a little boring to me. It needs something, but I'm just not sure what it is. I probably won't make this again. Sorry!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: May 17, 2005

Good, but not great. I used fat free half & half to cut down on calories & fat, added cornstarch to thicken it up, and added crushed red pepper to give it a little kick. It still needed something. The flavors blend well together though, and the sauce is very smooth. It just needs some work.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 25, 2005

Awesome and simple!! I substituted hot cherry peppers and it turned out great!

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pralygoigy

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

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Reviewed: Jan. 22, 2005

I live in the Utica, NY area where Chicken Riggies are big, a Chicken Riggies Festival is being planned! This recipe is great! All my relatives loved it. Some added hot peppers and olives just make it better. I am gointo try others suggstions for fat free non dairy creamer. Thanks to Deanna for sharing.

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JOANYG54

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Reviewed: Dec. 4, 2004

I tried this recipe once and found it too rich for me, but I tried making again the other night and changed it up a little bit by adding marsala instead of the sherry, I used mushrooms instead of sweet peppers and I only added the cream until I thought the taste was just right (about 1/2 of what was suggested). I also added some carmalized onions to it also and it tasted great!

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JJCALIGIRL

Cooking Level: Expert

Living In: Tracy, California, USA

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Reviewed: Sep. 11, 2004

What an awesome recipe. Thanks for posting it. My husband loved it alos. I'm sure it will make a new family favorite!!!!!!

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ADKD217

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Manalapan, New Jersey, USA

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Reviewed: Jan. 31, 2004

This was really good, though it needed a lot more salt. I also added red pepper flakes to give the flavors a boost. I would definitely make this again. Thanks!

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AMPHORAS

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Reviewed: Jan. 15, 2004

I used just enough olive oil to saute the chicken and veggies, as well as plenty of garlic, some fresh peppers, and half & half instead of heavy cream. Taking another reviewer's advice, I mixed a little bit of cornstarch with the sherry as a thickening agent. This recipe could go from satisfactory to good with good sprinkling of red pepper flakes or a little bit of lemon juice. It needed a little more pizazz.

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McRae Family

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Reviewed: Nov. 28, 2003

Pretty boring actually. I think it would have been much better with shrimp instead of chicken.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Nov. 20, 2003

This was a great recipe! I did use half and half instead of cream to decrease the fat, and added a little cornstarch to thicken. I made this for my boyfriend and he loved it!

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Sara

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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