Chicken Riggies and 'Scarole with Soul

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You need to give credit where credit is due---This is most definitely not western new york riggies---This is
strictly a Utica, New York dish---Please give credit where credit is due. There is a riggie fest every year
in Utica---The food network attended this year, I believe.
Please correct your mistake in your credits You have altered this recipe so it is not recognizable. There are no---no thighs in a chicken riggie dish and there is heavy cream---You need the heavy cream----
Utica has a very large Italian population and the sauce and cooking here is distinctly different from any where else in the state or at any other italian restaurants---
We have a Utica grind red pepper mix also---By altering this dish you have made it unrecognizable----It is not Chicken Riggies---Chicken Riggie is not something you can find in other cities in New York---It is analogous to Utica---like spedies are to Binghampton area----There is only one way to make them----the right way!!!!!

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Ialso wanted the recipe for the greens. I thought it would follow the Reggie recipe.

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Wonderful, takes me back home to upstate NY! These recipes are keepers!

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Wonderful flavor and pleases even the pickiest of eaters.

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As Rachael said in her episode this is her version. I absolutley love Chicken Riggies and when I go home to the Utica/Rome area every year I look forward to going out for Riggies. I've had them at the various local restaurants, Teddy's, Carmella's Cafe, Bella Mias, Demonicos, Spaghetti Kettle and The Franklin Hotel and many others. Everyone has their version. Even my friends and myself when we make them ourselves. There is no wrong or right way to make riggies. Everyone has their taste preference and each restaurant chef in the area there of course has to put there twist on it. Isn't that the whole part of the Riggie competition and being a cook? Putting your own flair into food. Yes Riggies & Utica Greens are amazing and there are many recipes out there. Try them you may like them or you will find ways to put your own flair to them. Thats the fun part about cooking

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Delicious! I only put 4 of the 6 hot cherry peppers it called for and it still came through with a good kick, and pleased the masses. 'Scrole was 'super too.

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I have to say I had never heard of chicken riggies, but it looked good on the show. I made it today for the crew I work with and everyone LOVED it!

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Prior to atttempting this recipe I read the previously posted "reviews", and was thoroughly impressed. However, I feel the couple who enjoyed the wine while preparing this "meal" must have been hitting on the wine a bit much.

I recorded the program, replayed it while preparing the "meal". I followed the recipe exactly. The finished product looked IDENTICAL to what Chef Ray had on the program. So, I can only conclude, that Miss Ray's dish was merely eye candy at best.

It looked fantastic, it smelled like an old dish rag. My cat would not even sniff on it. I ended up ordering a Paja John's special, which was ten times tastier. Thank God for Papa John.

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As usual!

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This was a great recipe for a Saturday or Sunday when you have time to pop open some wine and enjoy the process of cooking. I couldn't get it close to 30 minutes, but I didn't really care. The taste is fantastic and can be adjusted to your own personal taste with the peppers.

It's great that so many New York viewers have pride in the dish, but cut Rachel a break! Every chef makes their own version of dishes, and she specifically states that it's her personal interpretation several times in the show. It may not taste just like the version down the road, but it's still a delicious recipe and she shouldn't be criticized for trying to share her version with people all over the country.