I Just Discovered Chicken Riggies And Now I Can't Stop Making It
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- เผยแพร่เมื่อ 22 มิ.ย. 2022
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Today we're making the Utica, New York classic chicken riggies. Chicken riggies is a delicious comforting pasta dish with chicken and rigatoni in a cherry pepper cream sauce. I hope you enjoy it!
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This is honestly the most wholesome cooking channel I've found on TH-cam so far. Your recipes are so good, thanks for all the ideas! I love the family taste test at the end :)
Thanks! I really appreciate it.
True words! I was thinking the same. Professional, yet easy going, calm, very likeable (all of them), great and easy recipes.
Hear hear!
RIGHT!!!!! I have made so so so many recipes!!!!
Agree! And better than Stanley Tucci ;)
I love when the “taste tester” comes in. He tries to be all serious then he breaks into a smile (it’s obvious he loves your cooking) then back to being serious. Immediately followed by more smiles. And just as you pointed out Dad- his fork keeps shoveling in the food!
I used to do this with my mom when I was younger! Of course it was before youtube days so we don’t have the blessing of having those moments recorded, so it’s beautiful to see another family share that same joy :)
I'm from Utica NY. This is a classic! We are very proud of it. I'm honored you have this on your video
I'm glad you said that. 👍 One of the fundamental rules of Italian cuisine, in preparing pasta, is…."It's not the pasta waiting for the sauce, but the sauce waiting for the pasta !". Unfortunately we often see, from various parts of the world, videos in which people cook pasta, then put it aside and then start preparing the sauce. Big mistake!
Greetings from Italy ! 🇮🇹 👋
I have a very picky Italian mother-in-law and I’ve used some of your recipes for family dinners. Safe to say that it’s mother-in-law approved! Can’t wait to try this one now!
Great to hear!
I love how you content is so casual and include a house feel. I can see the effort you put into it to make it quality video. It felt like I am at your house and you just invite me to have dinner and explain what is on the table.
Great stuff~
Thank you, really appreciate that.
I have made some of your recipes, they were wonderful . They are regular in my house now
I'm so happy that Utica is finally getting some respect. Back when I lived there it was treated like the red headed stepchild of New York. This is a wonderful dish which I have made for years. Treat yourself.
I grew up in Mohawk. Utica will always be the red headed stepchild of NY
I love this channel. I'm not a great cook but I love Italian food. I'm a widow so I cook for myself. You have given me the confidence to cook several of your recipes and for that I am eternally grateful.
In Upstate NY we always serve Riggies with a side of Greens (Utica Greens), a saute of scarole and garlic. Would love to see you try those on this site as well! Love your show!
My roommate in college in Alabama taught me how to make "Chicken Wiggle," Which is a southern version of this. his dad was from NYC, his mom from Southern Alabam. It uses spiral pasta, pickled Jalapenos in lieu of the cherry peppers, a dash or two of hot sauce, and diced onion and some mixed veg. IT starts with stripping all the meat off a baked or broiled chicken.
I'm from South Alabama and am making Riggies for the first time tonight. Just saw your comment.
I love that you call your wife mama. That is what my husband calls me too. So happy I found your channel today. Can’t wait to try this out.
From a long time northeast seasoned home cook. Love your simplistic, honest, simple tips throughout the recipe. Its always the little things that matter. Great recipe.
EVERYTHING you cook looks attainable AND delicious! Great channel. You're a natural teacher.
I am a cherry pepper fanatic as well. I currently have 8 plants in my garden. I’m from NE Pennsylvania, and I didn’t realize it was a regional thing. Such a great flavor! 🙌🏻🙌🏻
I'm from NEPA as well and I also didn't realize cherry peppers were regional. Lots of Italians here haha
Hey Jimmy, I went to college in Utica, used to have this many times. I also make it. Your version is how I make it also. Another winning recipe by you. Thanks
upstate new york gang
@@MichaelNunya CNY represent! My favorite riggies are from Pastabilities in Armory Square.
I went to sunyIT now known as Suny Polytechnic institute
For pasta, family and relax cooking Sip and Feast is the channel. For technical and professional cooking Chef Jean Pierre is the go to. I subscribe to and love both.
Utica has some of the best Italian food I have ever had in my life. BTW I live in Rochester and a few places here have this on the menu and they all take liberties with the recipe. Yours looks excellent as usual.
I live in between Utica and Rochester, closer to Syracuse. This is offered at many restaurants locally. One of my favorites.
This looks delicious…need this in my life for sure! I made your chicken with sundried tomato sauce last night and it was probably the best thing I have ever cooked. So glad I found your channel!
Glad you enjoyed that one. Hope this one is a hit as well!
That sounds amazing - which video is that?
@@Hou413 The video is titled “I can’t believe how good this easy chicken dish is,” and on his website it’s called Creamy Sun Dried Tomato Chicken. It’s great!
Loved seeing the whole family trying the dish together!
This is a big one up here in central new york. I moved up here from down south, so I had never heard of it either. I live outside of Syracuse now, maybe 45m away from Utica. But it is absolutely delicious to say the least. I make it quite often, glad to see this recipe on the channel.
Sounds like we're neighbors. I am in central New York as well. North of Syracuse, about 50 minutes from Turning Stone.
Cherry peppers are all over Texas!
I am suuuuuuuper picky and love almost everything you have on here!!! You got all of the ingredients that I love!
Thank you for the temperatures. I am always scared to cook and your recipes are so easy to follow! I like cooking now!
I recently discovered this channel and LOVE it. Unpretentious yet excellent home cook recipes. Great technique demonstrated for newer cooks. Love the family taste test. And as someone who lived in NJ for 20 years and now lives in the Mountain West, I could listen to this guy talk all day ❤️ scratches my East Coast homesick itch ❤️
Thanks so much!
I am from Utica. Most recipes I know also have black olives too. Every restaurant and every family have their own take on it. Love it. Thanks for sharing a local Italian favorite. BTW, Utica is also known for greens (AKA Utica greens) My favorite come from Georgio's restaurant in New Hartford, NY, just outside Utica. Not sure if they are still there.
Georgio's is still there!
@@robirvin9819 Yeah! Good to hear.
This is how I learned to make it. Black olives and a little olive juice (brine?) added into the cream and tomatoes. I happen to love black olives so that's the way I love it.
And tomato pie.
I love how varied chicken riggies recipes can be. I`m from utica and almost every family has their own. Mine, for instance, makes an Alfredo sauce to add to the red sauce. We also coat our chicken in flour to help thicken the sauce, as well as add some parmesan and cream cheese at the end. Oh, and olives.
Not saying mine is the best, just that there are so many variations to this beloved dish.
Dredging with flour actually sounds like an amazing idea.
Fantastic video! We're in Syracuse, NY and Riggies are a staple here. I'm headed to our Regional Farmer's Market tomorrow to buy a bunch of cherry peppers so I can pickle them myself- makes a HUGE difference!
Absolutely stunning ... I used plain yogurt rather than cream and added some capers to give it a little sharpness. Finishing the slightly under done pasta in the sauce at the end was inspired. I'll be serving this again.
This dude is a beast, wish I found this channel a long time ago. But I got it now. Beautiful dishes.
Perfectly done! if the cherry peppers are too hot, you can omit and add just a touch of red pepper flakes and white vinegar...it's the pickling of the peppers that gives this dish it's special taste.. this way you can control the heat, but approximate the flavor.....but it's way better with them in there!....upstate ny has so many wonderful, unique food offerings.....
Thanks! I agree it's the flavor of the vinegar, less the heat, that gives the flavor.
Had to beg a friend from NJ to send me some cherry peppers. They arrived in the food desert of rural MO today. I am so dying to try this out. Looks delicious. As usual, you make it look so easy. I'm salivating just thinking about dinner time. Thanks, Jim. Love your channel!
Thanks for watching! Let us know how it turns out when you make it!
Been watching your videos for awhile now, absolutely fabulous content! I love your recipes, I love that you include your family for the tasting. What really draws me to these videos is your down-to-earth attitude and your relaxed approach to cooking. Cooking for me has always been a passion and something I have fun doing, and these videos fuel that passion even more! Thank you for everything you do
It amazes me how you are always able to keep your pans looking almost like new. Mine are such a mess no matter how hard I try to maintain them.
Thank you for introducing this recipe! I've made it several times now. Tip, I bought a huge bottle of sliced cherry peppers from Jimmy John sandwich shop for $12.
Oh I haven’t had chicken riggies in years. I’m to the point where my dinners are 80% cooking your recipes and 20% eating at my grandmother’s. Can’t wait to make this one.
The sauce is actually good on a stuffed baked potato also. Sometimes for a quick dinner for just myself I'll just make a baked potato & top it with whatever leftover sauce or vegetable dish I may have in the fridge. It could be chili, beef stew, broccoli in cheese sauce & yes this sauce if I hadn't used it all with the pasta... The baked potato is a great way to use up leftovers IMHO... Great Job yet again, thanks for all your effort.
I love this video! I'm gonna make this! Glad to see you using chicken thighs because I think they're an underutilized poultry! lol I cook with thighs often.
This is a great dish and it's often overlooked. I started making it a few years ago after watching Chef John's recipe. He's from Central New York so this one's in his wheelhouse. I'm way over due to make this.
Life is easier when you make a Sip and Eat pasta dish once a week for the family. They’re affordable and any leftovers are reheated the next day and gone. I think we all enjoy seeing the family taste testers at the end of the video, at least for me it puts a smile on my face. Your videos are rated G but you’re an A+ in my kitchen.
Thanks so much, really appreciate that.
Can't wait to make this tonight! You're mine and my partner's favourite cooking channel, we're in Manchester in the UK so we sometimes can't get all of the ingredients but we try and find equivalents. Every dish we've made so far has been such a success!
I learn every time you bring up a new video. Not only do your dishes look beautiful, but you techniques and products are excellent. I get Scalfani sauce from Pellegrino's now and it is a favorite of mine. The freshness and perfect sweetness put them on a level with the most expensive sauces.
I will no longer use both garlic and onion in my sauce. We learn from one another and I found that to be a great little tip!👍🏼
Being from Syracuse we make this all the time. When you go out of town and look for it on a menu it's weird not to see it. Same with salt potatoes 😁
When I lived in Huntington on LI there was a restaurant in East Northport where I first tried this. I remember it becoming one of my favorite pasta dishes. I would love to make it myself but not sure I can find cherry peppers in Nashville.
You're one of my go-to recipe guys when I'm looking for new dishes to try. I've been one of your subscribers from the start, and your recipes have never disappointed! Thanks for all the new recipes...and my expanding waistline!
Great to see a dish from my home town getting popular outside of the city. That said that's it's one of those dishes that is made a little different anywhere you go. I fact the original receipt didn't have cream. It was startes at the Chesterfield restaurant back in the 80s along with Utica green another amazing dish. The original recipe didn't use cream just the wine and cheese. I really like it that way myself.
Upstate New Yorker here, love riggies and it's on a lot of menus. Great video!
I make something very close to this. Instead of the Cherry Peppers to add some spice, I cut up some Bridgford pepperoni into 'nickels' and call mine Chicken Pepperoni Rigatoni. The pepperoni adds another depth of flavor and is spicy without being too spicy. Try it sometime.
Utterly elegant dish; Sip and Feast continues to be the #1 go-to channel for pasta dishes. Keep up the good work, my friend!
Thank you so much 👍
Just made this for our shift at the fire house and it was an instant hit! Thanks for the great recipe!!
I have made a few different Riggie recipes and this is overwhelming-LY my family's favorite. Thank you for the recipe!
Yes sir, from Central NY here. There is nothing better than a pile of good chicken riggies.
I love that the taste tester is a food-adventurous young person! Adults with more experience and more sophisticated palates will like something that kids might not want to eat. Very helpful for a family cooking show.
As always, James gets 10/10 Jameses.
Wonderful video, especially with your son as your final taster who is absolutely adorable! I love it!
Another winner! Will surely make it this weekend. Thank you for making easy to follow recipes.
Oooo…This looks like another winner! Thank you for being so systematic and explicit for novice cooks like me…Love all the small tips you incorporate. When I make this recipe, I’m going to use pappardelle noodles. Awesome recipe and BEAUTIFUL family! Hope to see Mom in videos more often.
LOVE RIGGIES!! Make them at least once or twice a month! I actually add a little bit of the cherry pepper juice to my sauce too - YUM! I lived in Utica NY for several years...I'm still only like 30 mins away...yours came out great!! Thanks for sharing!
Thanks! I have no idea how authentic my version is. It's a combination of about 10 recipes I saw online.
@@SipandFeast I'm not really sure how authentic mine is either honestly... Seems like all restaurants in the area have their own way of doing them!
@Sip and Feast the great thing about chicken riggies is that there's no one correct "authentic" way to make it! It's more of a genre than a specific dish. Every family has their own particular way to do it! You're aiming for something rich, tangy, flavorful, and a lil' spicy- if you hit that, you've made good chicken riggies!
The biggest debate on Riggies is cream vs no cream. I was a HUGE fan of the chesterfields recipe which didn’t use cream and instead used ~2 cups of Romano to give that creamy texture to the sauce. Personally I make a simple passata with puréed san marzanos, basil, and salt and use that in place of crushed tomatoes. I also roast the sweet peppers at 450 for 20 min and remove the flesh. I like it both ways with or without heavy cream but to each their own.
Oh and you’re absolutely right about finding hot cherry peppers outside NY. They were everywhere in Syracuse but in Cleveland I have to use sweet cherry peppers and add Calabrian chili oil to get the heat while still getting the flavor of the cherry peppers
The music, the warm tone, so relaxing. What an awesome way to unwind after a long day. Thanks, Sip and Feast! Glad you showed up on my recommended. Subbed!
Love your recipes! You make everything so relateable.
It's a Utica thing, Chicken Riggies, Utica Greens and Tomato Pie. Had them all at one time or another, 2nd generation Italian/American living 50 miles from Utica it's unavoidable ;o) They're good, but like anything else it depends on who makes them. I'm sure there's hundreds of variations. In fact I made fresh Polish sausage and riggies last night. No booze or cream - didn't have any :o( with left over marinara. Used hot water to release the "four letter word" from the pan. I did use a nub of butter and pasta water to finish the riggies in the sauce. Very good and there's just two of us so there's left overs. Lots of good things from Utica, like Utica Club brewery and its offsprings Matts and Saranac. Franklin Hotel and the Florinetine Bakery - fantastic pastry. Thanks to you and your family for welcoming us into your kitchen and cooking all these awesome dishes.
A co-worker from Buffalo New York once brought chicken riggies to share and it was fantastic! I had never even heard of it. After watching this video I'm going to give it a try.
YAY! Utica Chicken Riggies! Isn't this a dish that just hits the spot. It's pretty cool each place up there kind of has there own version some use cream some just use wine and a lot of parmesan to make it creamy. Thank you so much for doing this one woohoooo!!
The recipe I was waiting for! Thanks for posting 👍
Thank you for this great recipe. I'm looking forward to cook it this weekend.
Thank you for being genuine. Not snooty or pretentious. I really appreciate that.
I have a question related to you refusing to use the OTHER f word. Do you have a similar dislike for the term deglazing?
You have the best taste tester on all of TH-cam.
Great recipe. Good to see this getting coverage. I am from Binghamton and spent time in Utica, now live in Europe...and discovered this dish in the late 1990s in Utica of course. Folks from Utica say only cheese but no cream but this actually adds a neat texture...this was awesome! Some add mushrooms and/or olives but this simple way is the way I got to know it!
Just found your channel today and i cant stop watching your videos! Love the taste testing part, seeing your family comment on it really makes me want to join in on yummy food
What I think can be learned from you, and it’s so important, is that a recipe is just a guide, not written in stone. Make do with what you’ve got. If you have awesome cherry peppers and cream go for it. If not it’s all okay. Cooking like this is giving, and a recipe is just a path toward that end.
Yeah, cooking has a lot of wiggle room but learning where that wiggle room is, is a part of the learning process
Yes, 100%! Thanks for the comment.
Four months late on this comment, but here in the Shanandoah Valley of Virginia both of our chain supermarkets - Food Lion and Martins - offer cherry peppers along with a whole line of bottled peppers through the Sun of Italy brand. I also found them when I lived in eastern Pennsylvania, the supermarket Giant (the PA version of Martins). I cook with them all the time, and now using your recipes! Thanks!
Really enjoy your videos, and particularly the relationship with your son and his tasting. It's one of the best feelings I find when you cook something and your kids love it.
100% agree! I'm doing what anyone who cooks for their family experiences. We always want approval/critiques from the people who are most important to us.
From Utica NY here. We make chicken riggies with vodka sauce and also add mushrooms and black olives along with the rest of the recipe shown in this video. Enjoy!!!
You should grow the cherry pepper plant variety and pickle your own peppers for use in your amazing cooking. Loving your channel so far. Thanks for the kitchen help!
Great suggestion and I hope to be able to do that next summer. Thanks for watching!
This looks so simple and DELICIOUS! Gonna make it for my daughters next week. Very happy to see the misses on camera 😁 She's probably shy and I understand. But like I said last time, cooking and eating is better as a family. And a video like this one reflects that 😉
Former Utica Resident September 1984 til February 1991, lived off & on in the late 1970’s til early 1980
Yummy!!!!Love your way of showing the recipies
Beautiful Family!!🌹
Made this for my brother and he said it was the best thing he's eaten ever. Can't get better praise than that
I love the idea of the cream with the cherry peppers, and I love cooking with chicken thighs. Thanks! This looks fantastic!
I loved the video, the recipe and the tips… keeping the pasta water, preparing the sauce first, and finishing the pasta in the sauce are such great tips… In the kitchen, great cooks perfect their game… their techniques, timing, and recipes… I recognize your mastery. I also love your involving your family, seeing what they like. Nice! And I’m excited to try the recipe’. Thanks!
The quality content continues! Seems like you're really finding your confidence and voice. Keep it up chef!
Thanks! I feel good about the videos but don't want to become too formulaic. I couldn't do it this year due to our backyard being ripped up, but next year the content will morph to tending the garden, picking the veggies, and making a dish with it during the summer months.
Love this channel! Thank you for sharing your knowledge and skills!!! Much appreciated!!!
Love this one! Not one of the Italian Dishes I ever made. Thanks for this one pure Gem 💎 looking forward to cooking this gem. Got that right born and raised in Bensonhurst Brooklyn NYC always accessible to Cherry Peppers and thank god where I went in Jersey all of us are Italian Brooklyn/Staten Island Tranplants got all the stuff plus they still know what "Hero" means when you say it lol
Wow the colours of this is amazing! Thanks for sharing, much love from Singapore ❤️
Another winning video from Sip and Feast! Thank you.
I made this a few weeks ago. Its so good! Thanks again for the excellent videos and recipes!
Really wholesome family scene. Thanks for the recipe & walkthrough
Awesome timing, just what I need for tonight ☺️
When I came across your videos, I thought to myself: “Wow, these videos are so good.!”, kept on watching nonstop. Then I snuck a glance at the subscriber count, and I was like:”Wait, I thought he had at least 2Mil subs.”. Your videos are spectacular, so it really confused me. But that said, I really enjoy your videos. In fact, I follow these recipes and my family praised me. Keep up the good work!
I have a feeling we'll all be saying I knew him when he only had 'x' subscribers, lol. He's gained a lot in the past few months. I think I subscribed when he had only about 190k.
Thanks so much. I hit 100k on January 1st this year. Before that I only had about 20k until I posted the short rib ragu in October which really helped to lift the channel. I appreciate you watching, and your kind words!
Looks delicious! Thank you so much! I will definitely try making this!
I made this last night and it was delicious! I have made a few of your recipes and they always turn out amazing and this was no exception. Thank you 😊
Another bello moment in the books.
So cool seeing a local staple on one of my favorite channels. Ya get an A+ from us! Some people use shrimp or sausage or even all three. If you're ever looking for a great side, find a good Utica greens recipe. Escarole, cherry peppers and prosciutto can't miss.
James, I have to thank you for this recipe. I made it today. The family and I love it. I followed the recipe to a T. Great tip for using the pasta water afterwards to loosen it up. Thanks again. Steve.
Looks delicious. Can't wait to make this,thank you for sharing this recipe. ❤👍
I love your sons honesty! Love your recipes!
Oh my gosh! You guys are the cutest family! - What a fun ( and delicious looking meal) video!
Hello, I really enjoy your videos. You make them easy to understand and thank you for that. I live in Utica NY and the first chicken riggies where made right down the street from where I currently live. The greatest thing about this is you can make it anyway you want and it’s still a chicken riggies recipe. I love it. Good stuff and thanks for calling out Utica Ny! See you in your next one.
Definitely love ❤️ the recipes 🥰
Once again, a great show. I love cherry peppers so this dish is on my list for the weekend. Please keep them coming.
That looks delicious! Thanks!
I love this show and your family seems so nice and grounded 😊
I live n Florida now but I’m from Utica. I love this dish. I am so happy to see you make this. It is soooo good. Awesome job.