Chicken riggies are one of the Mohawk Valley’s most beloved dishes, and few people know them better than Carlos Moran, chef and owner of Teddy’s Restaurant in Rome. His version of this local classic has earned serious bragging rights over the years.

Moran’s riggies recipe first took top honors at the inaugural Riggie Fest in 2005, and it continued its winning streak for three consecutive years. In 2008, Teddy’s Restaurant was inducted into the Chicken Riggies Hall of Fame, and in 2010 the restaurant captured the prestigious Riggie Cup once again.

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Teddy’s Award-Winning Chicken Riggies

Ingredients

8 oz of boneless chicken breast
2 oz diced bell peppers
2 oz diced onions
2 oz sliced white mushrooms
4 each black olives
1 oz chopped garlic
2 oz extra virgin olive oil
2 oz white wine
4 oz chicken broth
8 oz Teddy’s homemade Alfredo sauce (or substitute)
4 oz of Teddy’s homemade tomato sauce (or substitute)
5 oz rigatoni pasta
sliced cherry peppers to taste
Rigatoni, cooked al dente (one serving)

Preparation

Sauté the peppers, onions, mushrooms, olives, and garlic in oil until the onions become translucent. Add the diced chicken and cook for 2 more minutes. Deglaze the pan with 2 ounces of white wine and simmer for about 30 seconds to burn off the alcohol. Add 4 ounces of chicken broth along with the rigatoni and simmer for another 2 minutes, reducing the liquid to about 1 ounce of chicken broth. Stir in the Alfredo and tomato sauce. Toss the rigatoni well and simmer for one more minute. Ready to serve. Makes one Teddy’s portion.