Wicked Chicken Riggies

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This dish was delicious! The sauce to pasta/chicken ratio is way off, so we halved the sauce recipe and we still had enough for three whole meals. We also cut the recipe for the wicked sauce by a third and it was plenty spicy.

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This recipe, if made correctly, is delicious, but it does have some problems. When they made this on triple D they threw a jalapeno in the tomato sauce part with the rest of the bell peppers. It's not listed here, but it's plenty hot without it. You need to make the hot sauce separate from the sauce. I ONLY USED TWO TSPS OF THE HOT SAUCE IN THE TOMATO SAUCE! The tomato sauce it spicy to begin with so after I added the hot sauce it was really hot, but it's ok because you are going to add nearly equal parts cream and parm to it so it gets way less hot after that. I put the rest of the hot sauce in ice cube trays and froze it into little cubes to add to salsa and sauces later. The tomato sauce before the cream was like 8 cups finished, so I split it into four ziploc bags with two cups in each one. Then when I needed a bag I just added one and a half cups of cream, and a quarter cup of Parmesan to it. It's enough to generously coat a 1 pound bag of pasta.

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This recipe kicks butt. Sauce a plenty though, could reduce by 1/2 and still have enough. Not sure why anyone would find it inedible, unless they made a mistake along the way in making it. Very similar sauce to that of green mills desert fire pasta.

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If you don't like spicy food, make the recipe without the hot sauce. Even if you do like spicy food, I recommend adding the tomato sauce to the veggies first and then gradually adding the hot sauce 1 tbsp at a time until you reach desired heat. I cut the sauce recipe in 1/2 and only added about 2 tbsp of the hot sauce and it was still quite spicy. I also only used 2/3 of the cream to cut down fat and calories and used a combo of cream and half and half. I didn't use the sugar either but you might need to add it to counterract the spice if you add to much hot sauce. This is definitely a keeper but you might have to modify a bit.

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We love spicy food, but this dish was inedible. The spice completely masked every other flavor in the dish. We discussed how to modify the recipe to make it edible, but decided to throw it away instead. As for the meal itself, it ended up in the garbage disposal.
Make any other recipe on this site, but NOT this one!!

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Although this recipe is good, it is not the original Chicken Riggies. This is a dish from Utica NY. 50 miles east of Syracuse. They have a Chicken Riggie fest every year in which local restaurants from Utica and Rome, NY compete. The restaurant that has won most often is Teddie's of Rome, and then Bella Mia's In Utica. The original recipe uses hot cherry peppers, and the juice from them, mushrooms and black olives.

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This is an incredible recipe with wonderful flavors. The other reviewer is correct. The sauce makes enough for at least 18-20 servings! We froze as much as we could because this sauce is too delicious to waste.

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Wicked it is, but in a good way. However, the sauce to pasta and chicken ratio is way off - its more than twice the sauce you could possibly use.