Utica Chicken Riggies

Serves 1
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Directions

  1. 1Roast the red pepper directly on the open flame until charred.
  2. 2Roast the red pepper directly on the open flame until charred.
  3. 3Roast the red pepper directly on the open flame until charred.
  4. 4Cook the rigatoni in boiling water.
  5. 5Cook the rigatoni in boiling water.
  6. 6Cook the rigatoni in boiling water.
  7. 7Place the roasted pepper in a bowl and cover with cling film to sweat, then peel off the skin and roughly chop.
  8. 8Place the roasted pepper in a bowl and cover with cling film to sweat, then peel off the skin and roughly chop.
  9. 9Place the roasted pepper in a bowl and cover with cling film to sweat, then peel off the skin and roughly chop.
  10. 10Add oil to a pan and sear the seasoned, cut-up chicken until browned, then remove the chicken from the pan.
  11. 11Add oil to a pan and sear the seasoned, cut-up chicken until browned, then remove the chicken from the pan.
  12. 12Add oil to a pan and sear the seasoned, cut-up chicken until browned, then remove the chicken from the pan.
  13. 13Add another touch of oil to the same pan, then add chopped shallots and garlic and cook until aromatic.
  14. 14Add another touch of oil to the same pan, then add chopped shallots and garlic and cook until aromatic.
  15. 15Add another touch of oil to the same pan, then add chopped shallots and garlic and cook until aromatic.
  16. 16Add cherry peppers for heat, followed by the roasted red peppers.
  17. 17Add cherry peppers for heat, followed by the roasted red peppers.
  18. 18Add cherry peppers for heat, followed by the roasted red peppers.
  19. 19Deglaze with a splash of vodka.
  20. 20Deglaze with a splash of vodka.
  21. 21Deglaze with a splash of vodka.
  22. 22Stir in tomato sauce and a little cream.
  23. 23Stir in tomato sauce and a little cream.
  24. 24Stir in tomato sauce and a little cream.
  25. 25Once the sauce boils, add the chicken back into the pan.
  26. 26Once the sauce boils, add the chicken back into the pan.
  27. 27Once the sauce boils, add the chicken back into the pan.
  28. 28Add chopped basil to the sauce.
  29. 29Add chopped basil to the sauce.
  30. 30Add chopped basil to the sauce.
  31. 31Add the rigatoni to the sauce and let it cook down for about a minute.
  32. 32Add the rigatoni to the sauce and let it cook down for about a minute.
  33. 33Add the rigatoni to the sauce and let it cook down for about a minute.
  34. 34Finish the dish with grated Parmigiano Reggiano cheese.
  35. 35Finish the dish with grated Parmigiano Reggiano cheese.
  36. 36Finish the dish with grated Parmigiano Reggiano cheese.

Ingredients

  • 1 Red pepper
  • 1 Red pepper
  • 1 Red pepper
  • Rigatoni
  • Rigatoni
  • Rigatoni
  • 5 ounces Chicken
  • 5 ounces Chicken
  • 5 ounces Chicken
  • Oil
  • Oil
  • Oil
  • Shallot
  • Shallot
  • Shallot
  • Garlic
  • Garlic
  • Garlic
  • Cherry peppers
  • Cherry peppers
  • Cherry peppers
  • Vodka
  • Vodka
  • Vodka
  • Tomato sauce
  • Tomato sauce
  • Tomato sauce
  • Cream
  • Cream
  • Cream
  • Basil
  • Basil
  • Basil
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano

Equipment

Open flame burnerTongsCling filmBowlCutting boardKnifePanLadleGrater