By April Lewin
Utica Chicken Riggies Recipe
This dish is called Chicken Riggies that originated in New York. The debate on where this Italian-American recipe originated is ongoing.
Chefs from both Utica and Rome areas claim to have created this dish.
Bobby Hazelton part owner of Clinton House restaurant claims he and co-owner Richie Scamardo created this dish in the 1970's And a chef from Domonique's Chesterfield Restaurant in Utica claims to have invented this dish in the 1980's.
Chicken Riggies became so popular that a Riggiefest was started in 2005. There is a contest held to determine which restaurant has the best riggies. The prodeeds go directly to YWCA.
Chicken Riggies are on the menus of almost every Italian restaurant In Utica and quickly spreading across the country.
This dish features pasta and chicken in a marinara sauce. There are many variations of this recipe.
Updated at: Thu, 17 Aug 2023 04:06:13 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Nutrition per serving
Calories4244.7 kcal (212%)
Total Fat181 g (259%)
Carbs368.5 g (142%)
Sugars24.4 g (27%)
Protein230.8 g (462%)
Sodium2340.9 mg (117%)
Fiber19.6 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In a frying pan, add 1 stick melted butter. Add chicken and cook.
Step 2
When chicken is basically cooked, add onions, garlic,
Step 3
sweet peppers and cherry peppers
Step 4
and cook over medium heat for 2-3 minutes. Add the white wine. Cook
Step 5
off the alcohol in the wine over medium high heat and reduce. When
Step 6
the alcohol has burned off, add the marinara and continue to cook
Step 7
down. Reduce heat and add the grated cheese. Add the Riggies until
Step 8
hot and serve with fresh parsley as a garnish.
Notes
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