Wicked Chicken Riggies

Name: Wicked Chicken Riggies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp dry basil; 1 Tbsp dry basil; 1 teaspoon black pepper, plus more for sprinkling; 113 grams hot pepper oil (chili oil); 2 teaspoons cayenne pepper; 8 servings Shredded locatelli cheese, or favorite grated cheese, for serving; 907 grams chicken breast, cut into strips; 2 Tbsps finely minced fresh garlic; 1 small green bell pepper, small dice; 1 liters heavy cream; 2 teaspoons kosher salt, plus more for sprinkling; 162 grams olive oil plus 3 to 4 tablespoons; 1 Tbsp dry oregano; 1 cans chipotle pepper in adobe sauce; 1 small red bell pepper, small dice; 1 small red onion, small dice; 2 teaspoons red pepper flakes; 454 grams dried rigatoni noodles; 200 grams grated Romano; 4 scallions, fine dice (retain for final garnish); 10 serrano chiles, stemmed, rough chop; 50 grams sugar; 2 liters favorite tomato sauce; 1 small yellow bell pepper, small dice

Wicked Chicken Riggies is a main course that serves 8. This recipe covers 49% of your daily requirements of vitamins and minerals. One serving contains 1323 calories, 56g of protein, and 90g of fat. From preparation to the plate, this recipe takes around 2 hours. A mixture of bell pepper, chipotle pepper in adobe sauce, pepper oil, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Chicken Riggies, One Pot Chicken Riggies, and Creamy Chicken Riggies.

Instructions

Watch how to make this recipe.

For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.

Ingredients you will need

Chipotle Chiles

Serrano Pepper

Hot Sauce

Pepper

Cooking Oil

Equipment you will use

Blender

For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes.

Ingredients you will need

Olive Oil

Chicken

Equipment you will use

Pot

Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Ground Cayenne Pepper

Oregano

Garlic

Onion

Basil

Salt

Stir the fresh chopped bell peppers into the onion mixture. Stir to coat.

Ingredients you will need

Bell Pepper

Onion

Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally.

Ingredients you will need

Hot Sauce

Add the tomato sauce, heavy cream, Romano and sugar.

Ingredients you will need

Tomato Sauce

Heavy Cream

Romano Cheese

Sugar

Whisk well!

Equipment you will use

Whisk

Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.

Ingredients you will need

Rigatoni

Chicken Tenders

Sauce

When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.

Ingredients you will need

Rigatoni

Pasta

Sauce

Water

For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary.

Ingredients you will need

Chicken Tenders

Olive Oil

Chicken

Salt

Equipment you will use

Frying Pan

Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.

Ingredients you will need

Chicken Pieces