Chicken Riggies Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein in the dish.

Red bell pepper: Adds sweetness and color to the sauce.

Green bell pepper: Provides a slightly bitter contrast to the red bell pepper.

Onion: Adds depth and sweetness to the sauce.

Garlic: Provides a robust flavor that complements the other ingredients.

Tomato sauce: Forms the base of the sauce, adding a rich tomato flavor.

Heavy cream: Adds richness and creaminess to the sauce.

Rigatoni pasta: A sturdy pasta that holds up well to the hearty sauce.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

Olive oil: Used for cooking the chicken and vegetables, adding a subtle fruity flavor.

When cooking the chicken, make sure to not overcrowd the skillet. Overcrowding can cause the chicken to steam rather than brown, which affects the overall flavor and texture. Cook in batches if necessary to ensure each piece gets a nice golden-brown sear.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this dish.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, providing a comparable flavor and texture.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly different flavor, adding a unique twist to the dish.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a subtle depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will provide a slightly less intense flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be seasoned to match the flavor of tomato sauce.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• rigatoni pasta - Substitute with penne pasta: Penne pasta has a similar shape and texture, making it a suitable replacement for rigatoni.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, offering a subtle variation.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor, making it a good alternative for cooking.

• Allow the chicken riggies to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken riggies to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the chicken and vegetables fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The chicken riggies can be frozen for up to 2-3 months without losing quality.
• When ready to reheat, thaw the frozen chicken riggies in the refrigerator overnight. This gradual thawing helps maintain the texture of the rigatoni pasta and sauce.
• Reheat the dish in a skillet over medium heat, adding a splash of heavy cream or tomato sauce if needed to refresh the sauce. Stir occasionally until heated through.
• Alternatively, you can reheat the chicken riggies in the microwave. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If the sauce appears too thick after reheating, add a small amount of olive oil or water to achieve the desired consistency.
• Always check the temperature of the reheated chicken riggies to ensure it reaches at least 165°F (74°C) for safe consumption.

• Stovetop Method:

  1. Place a large skillet over medium heat.
  2. Add a splash of olive oil or a bit of chicken broth to the skillet.
  3. Add the leftover Chicken Riggies to the skillet.
  4. Stir occasionally, allowing the dish to heat evenly. This should take about 5-7 minutes.
  5. If the sauce appears too thick, add a bit more heavy cream or tomato sauce to reach the desired consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Chicken Riggies to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Microwave Method:

  1. Place the Chicken Riggies in a microwave-safe container.
  2. Add a splash of heavy cream or chicken broth to keep the dish moist.
  3. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the dish and continue microwaving in 1-minute intervals until heated through.

• Sous Vide Method:

  1. Place the Chicken Riggies in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Carefully remove the bag from the water bath, open it, and transfer the contents to a serving dish.

• Large skillet: A wide, flat-bottomed pan used for cooking the chicken, onions, and bell peppers. It provides ample space for even cooking and sautéing.

• Pot: Used for boiling the rigatoni pasta. It should be large enough to accommodate the pasta and allow it to cook evenly.

• Colander: A bowl-shaped kitchen utensil with holes in it, used for draining the cooked pasta.

• Cutting board: A durable board on which to place the chicken, bell peppers, and onion for chopping and slicing.

• Chef's knife: A versatile knife used for chopping the onion, slicing the bell peppers, and cutting the chicken into bite-sized pieces.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Measuring cups: Used to measure the tomato sauce and heavy cream accurately.

• Measuring spoons: Used to measure the salt, black pepper, and olive oil.

• Wooden spoon: A sturdy spoon used for stirring the ingredients in the skillet.

• Tongs: Used for handling the chicken pieces while cooking and for tossing the pasta with the sauce.

• Serving bowl: A large bowl used to serve the finished Chicken Riggies dish.

Pre-cut ingredients: Buy pre-sliced bell peppers and chopped onions to save prep time.

Cook pasta ahead: Boil the rigatoni pasta in advance and store it in the fridge. Reheat when needed.

Use rotisserie chicken: Substitute cooked rotisserie chicken for raw chicken breast to skip the cooking step.

One-pan method: Cook the chicken and vegetables in the same skillet to reduce cleanup time.

Pre-minced garlic: Use jarred minced garlic instead of fresh to save chopping time.