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Chicken Riggies
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Chicken Riggies

Chicken Riggies

Ingredients

  • Oil
  • Kosher salt & black ground pepper to taste
  • 2 pounds chicken thighs, cut into 1 inch pieces
  • 1/2 yellow onion, sliced
  • 1 red pepper, sliced
  • 3 cloves garlic, minced
  • 7 or so, hot chili peppers, I used these ones
  • 1 Serrano chili, seeds removed and finely chopped
  • 1/3 pound sliced mushrooms
  • 1/2 cup vermouth or white wine
  • 1 cup chicken broth
  • 28 ounces crushed tomatoes
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, plus extra for serving
  • 1 pound rigatoni, cooked about a minute or so less than package directions

Directions

  1. Heat a couple tablespoons of oil in a large pot, season chicken with salt and pepper and cook chicken in 2 batches until just browned – set aside
  2. Put in the onion and red pepper, cook 2 to 3 minutes to soften, then add garlic
  3. And when it’s fragrant, add the chili peppers and serrano – stir through about a minute
  4. Put in mushrooms, stir to mix in then add the vermouth, mix well and let reduce by about 1/2
  5. Add the broth and tomatoes and finally the chicken - mix well and simmer about 10 minutes
  6. Put in the butter, cream and Parmesan cheese – mix well and let thicken slightly, about 5 minutes
  7. Add the cooked pasta, mix gently and serve with a little extra parmesan

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