Chicken Riggies Ala Vero Food

CHICKEN RIGGIES

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
• Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
• Serve garnished with Parmesan cheese.

CHICKEN RIGGIES AND 'SCAROLE WITH SOUL

Steps:

• Bring a pot of water to a boil for "riggies". Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta.
• Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper.
• Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.
• Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, 3 to 4 cloves of garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.
• While the chicken and peppers are cooking, heat 3 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add chopped ham and cook 2 minutes, add reserved pasta water and garlic and reduce heat a bit. Add greens and wilt down, 2 minutes. Season the greens with salt and pepper, add stock. Simmer greens 5 to 6 minutes and serve.
• Top the pasta with shredded basil. Pass cheese to top both pasta and greens and serve with crusty bread.

WICKED CHICKEN RIGGIES

Steps:

• For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
• For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
• Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
• Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
• When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
• For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
• Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.

CHICKEN RIGGIES ALA VERO

Steps:

• Saute chicken untill browned. Add peppers, olive, onions and mushrooms saute till tender. Add red sauce and simmer for 1 hour Cook off Rigatoni and drain do not rinse. set aside in pasta serving bowl Add Alfredo sauce chicken and vegtable mix and simmer for ten minutes. Laddle sauce mixure over pasta and Grated Parmesean chees and toss.

UTICA CHICKEN RIGGIES

Steps:

• In a large pot melt butter and then add chicken.
• Cook chicken over medium heat just until they begin to turn white.
• Add mushrooms to chicken and cook for 5 minutes.
• Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
• Add water, bullion, tomato sauce, heavy cream, and spices.
• Bring to a boil, cover and simmer for 20 min, stirring occasionally.
• Add olives and simmer for 5 minutes.
• In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
• Add corn starch to sauce, stirring continuously until it thickens.
• If it is very runny just let stand to thicken.
• Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

CHEF JOHN'S CHICKEN RIGGIES

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
• Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
• Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
• Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

CHICKEN RIGGIES

Steps:

• In a large skillet, heat oil& butter over medium heat.
• Add garlic and shallots, saute until soft.
• Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
• Begin heating water for pasta.
• Add peppers, olives, mushrooms and tomato sauce to skillet.
• Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
• Stir in cream and parmesan cheese and simmer for 10 minutes more.
• Toss all with hot, cooked pasta and serve immediately.