PLAYING WITH FIRE COOKBOOK RECIPES

CHICKEN RIGGIES | RACHAEL RAY - RECIPE - RACHAEL RAY SHOW

Chicken Riggies | Rachael Ray - Recipe - Rachael Ray Show image

"I've shared this dish many times over the years, but it's time to bring it back again," Rach says. 

Provided by Rachael Ray

Number Of Ingredients 27

Ingredients

3 large red field/mild peppers
for roasting
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion
chopped
Salt
1 teaspoon dried oregano (⅓ palmful)
1 to 2 fresh red chili peppers
chopped
or 1 tablespoon Calabrian chili paste
4 large cloves garlic
chopped or thinly sliced
¾ to 1 cup white wine or vodka
One 28-ounce can crushed or diced fire-roasted tomatoes or tomatoes
A handful of basil
torn
About ⅔ cup heavy cream
1 teaspoon dried oregano (⅓ palmful)
1 rotisserie chicken
roast chicken or poached chicken
meat removed from skin and bones
and pulled or chopped into small bite-sized pieces
1 pound rigatoni
1 cup grated Parmigiano-Reggiano cheese
plus some for passing at table
½ cup hot Italian cherry pepper rings
chopped

Steps:

Preheat broiler to high or oven to highest heat
Place peppers on foil-lined baking sheet and roast, charring skin evenly
Cool peppers in covered bowl to handle, then peel, seed, and chop
Meanwhile, heat a large pot of water to boil for pasta, 5 to 6 quarts
Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add onions and season with salt and oregano, add fresh chilies or Calabrian paste and cover pan, soften 6 to 7 minutes, stirring occasionally
Add garlic, stir, add wine or vodka and let it absorb, add tomatoes and basil and reduce heat to low simmer, add cream, then stir in roasted peppers and chicken
Cook pasta 1 minute less than package directions and reserve half a mug of starchy water
Toss pasta with sauce and cheese and add starchy water as needed to combine
 Serve family-style or in shallow bowls topped with chopped hot pickled peppers

CHICKEN RIGGIES | RACHAEL RAY - RECIPE - RACHAEL RAY SHOW

Chicken Riggies | Rachael Ray - Recipe - Rachael Ray Show image

"I've shared this dish many times over the years, but it's time to bring it back again," Rach says. 

Provided by Rachael Ray

Number Of Ingredients 27

Ingredients

3 large red field/mild peppers
for roasting
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion
chopped
Salt
1 teaspoon dried oregano (⅓ palmful)
1 to 2 fresh red chili peppers
chopped
or 1 tablespoon Calabrian chili paste
4 large cloves garlic
chopped or thinly sliced
¾ to 1 cup white wine or vodka
One 28-ounce can crushed or diced fire-roasted tomatoes or tomatoes
A handful of basil
torn
About ⅔ cup heavy cream
1 teaspoon dried oregano (⅓ palmful)
1 rotisserie chicken
roast chicken or poached chicken
meat removed from skin and bones
and pulled or chopped into small bite-sized pieces
1 pound rigatoni
1 cup grated Parmigiano-Reggiano cheese
plus some for passing at table
½ cup hot Italian cherry pepper rings
chopped

Steps:

Preheat broiler to high or oven to highest heat
Place peppers on foil-lined baking sheet and roast, charring skin evenly
Cool peppers in covered bowl to handle, then peel, seed, and chop
Meanwhile, heat a large pot of water to boil for pasta, 5 to 6 quarts
Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add onions and season with salt and oregano, add fresh chilies or Calabrian paste and cover pan, soften 6 to 7 minutes, stirring occasionally
Add garlic, stir, add wine or vodka and let it absorb, add tomatoes and basil and reduce heat to low simmer, add cream, then stir in roasted peppers and chicken
Cook pasta 1 minute less than package directions and reserve half a mug of starchy water
Toss pasta with sauce and cheese and add starchy water as needed to combine
 Serve family-style or in shallow bowls topped with chopped hot pickled peppers

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