Hi, I am thrilled to see this recipe being presented. I’m from Utica, NY, born and raised. And this is a staple in our area. I’ve made it on the stove , and yes, it takes a while and uses loads of dishes. I definitely will be trying this in my Foodie. Oooooooh, I can’t wait. My mouth is watering just thinking about it. Thanks Kat for asking Louise to convert this recipe and thanks Louise for creating the pressure cooked version. I’m sure it’s going to be fantastic.
Watched your video and just had to make chicken riggies for dinner tonight. It was amazing and so delicious, Louise! A couple of tips to share with everyone...make sure you have ALL of the ingredients prepped before starting to make this recipe. The cooking process goes pretty quick and doesn't allow time to prep as you go along. I found sautéing on HI was a little too hot, so I reduced the Foodi to Med-HI. I found hot cherry peppers at my local grocery store. I am not a spicy food eater, so I only used 1 pepper. The dish wasn't actually spicy using 1 cherry pepper. The hubster liked it a lot too. Definitely going to make chicken riggies again. Thank you so much for sharing this recipe!
Thank you! Did prep as you suggested. Used 2 slices of the hot cherry peppers. I could taste, but hubby swears not. Let's see as we eat the leftovers. Your taste buds are amazing. Love all your seasonings.
I love your recipes and I wanted to ask if you can do a recipe for food prep? Beef frozen veg and quinoa in the slow cooker for a week's worth of meals????
Thank you so much for all your hard work on this recipe. I knew you and Jeff would love this dish, and I hope you had lots of fun testing it. I can’t wait to put this one on my regular rotation now that I have an easier way to make it! I bet the leftovers would be great freeze dried!
You can use pepperoncinis if you can’t find hot cherry peppers. I use them whenever I make Chicken Riggies. Also marinated artichoke hearts and black olives are great in it. Utica/Rome NY make it differently. I sent a Chicken Riggies recipe to you quite awhile ago, which is different from this one you made. I hope you get to try it.
I made this for a family dinner. My aunts & grandma aren't into spicy so I omitted the peppers and used just a pinch of red pepper flakes. Everybody thought it was tasty!!!!
I've wanted to do a pasta recipe like spaghetti bolognese, but i really dont like any pasta cooked too much. I like it al dente, so im worried it would cook too much and that's why ive never done any pasta recipes in my smart lid cooker.
As long as you don't set the pressure cooker for longer than 1-2 minutes, pasta turns out fine. I have a recipe for spaghetti: thesaltedpepper.com/ninja-foodi-spaghetti-recipe/
Can I ask...what advantage does the pressure cooker add to this process? I can do all of this in one pot on the stovetop in the same anount of time. I guess if you don't have a stove this would be a good approach.
You can make it on the stove, but it is more hands-on. One thing the pressure cooker does is infuse flavors very quickly and I find these dishes to be a little tastier when pressure cooked.
This dish takes a long time to make, and many pots and pans get dirtied in the process if you made it the traditional way. This is a much easier way to make this delicious dish.
Eastern Long Island NY here. I've never heard of chicken riggies, but I'm about 5 hours downstate from Utica. I have good luck finding cherry peppers in the local supermarkets. Generally, they're in the section that has specialty Italian products (marinated artichokes, sun-dried tomatoes, giardiniera, etc).
Hi, I am thrilled to see this recipe being presented. I’m from Utica, NY, born and raised. And this is a staple in our area. I’ve made it on the stove , and yes, it takes a while and uses loads of dishes. I definitely will be trying this in my Foodie. Oooooooh, I can’t wait. My mouth is watering just thinking about it. Thanks Kat for asking Louise to convert this recipe and thanks Louise for creating the pressure cooked version. I’m sure it’s going to be fantastic.
Watched your video and just had to make chicken riggies for dinner tonight. It was amazing and so delicious, Louise! A couple of tips to share with everyone...make sure you have ALL of the ingredients prepped before starting to make this recipe. The cooking process goes pretty quick and doesn't allow time to prep as you go along. I found sautéing on HI was a little too hot, so I reduced the Foodi to Med-HI. I found hot cherry peppers at my local grocery store. I am not a spicy food eater, so I only used 1 pepper. The dish wasn't actually spicy using 1 cherry pepper. The hubster liked it a lot too. Definitely going to make chicken riggies again. Thank you so much for sharing this recipe!
Thanks for the heads up on prep. I normally prep as I go,but I would not have had the time on this one.
Thank you! Did prep as you suggested. Used 2 slices of the hot cherry peppers. I could taste, but hubby swears not. Let's see as we eat the leftovers. Your taste buds are amazing. Love all your seasonings.
Hot cherry peppers? I grow those! They’re one of my favorite peppers to grow! Very prolific and so good in hot sauce!
I cant wait to make this. I have missed seeing your recipes. Everyone I have tried I really liked. Keep up the good work
Thank you so much!
I love your recipes and I wanted to ask if you can do a recipe for food prep? Beef frozen veg and quinoa in the slow cooker for a week's worth of meals????
Thank you so much for all your hard work on this recipe. I knew you and Jeff would love this dish, and I hope you had lots of fun testing it. I can’t wait to put this one on my regular rotation now that I have an easier way to make it! I bet the leftovers would be great freeze dried!
I was thinking the same thing! Could add a 50/50 water/heavy cream mixture to rehydrate it.
Different ingredients but this reminds me of the only dish my mother could cook called mostaccioli. Thanks for this, looking forward to trying.
💚💚💚This was delicious
OMG this is so delicious
I'm so glad you like it!
That looks really good. I think I will try to make it, but convert the dish to keto.... Thank you
Ohhhh making this next weekend after I grocery shop for those peppers 😁
You can use pepperoncinis if you can’t find hot cherry peppers. I use them whenever I make Chicken Riggies. Also marinated artichoke hearts and black olives are great in it. Utica/Rome NY make it differently. I sent a Chicken Riggies recipe to you quite awhile ago, which is different from this one you made. I hope you get to try it.
Yes, absolutely. Some people like pepperoncini’s instead of the cherry peppers. I’ve made it with several different types.
Yum!
I made this for a family dinner. My aunts & grandma aren't into spicy so I omitted the peppers and used just a pinch of red pepper flakes. Everybody thought it was tasty!!!!
I'm so glad to hear that!
I am using Akines beef and broccoli and adding the quinoa and extra frozen veggies but I want someone less processed and easy?????
Cooking Sherry is LOADED with SALT.
I've wanted to do a pasta recipe like spaghetti bolognese, but i really dont like any pasta cooked too much. I like it al dente, so im worried it would cook too much and that's why ive never done any pasta recipes in my smart lid cooker.
As long as you don't set the pressure cooker for longer than 1-2 minutes, pasta turns out fine. I have a recipe for spaghetti: thesaltedpepper.com/ninja-foodi-spaghetti-recipe/
Hello all
Hi!
Hello!!
@@sally79il Hi!
Hi
Can I ask...what advantage does the pressure cooker add to this process? I can do all of this in one pot on the stovetop in the same anount of time. I guess if you don't have a stove this would be a good approach.
You can make it on the stove, but it is more hands-on. One thing the pressure cooker does is infuse flavors very quickly and I find these dishes to be a little tastier when pressure cooked.
One pot recipes are great for my hubby since it makes it easier for him ❤
@@sharoncasto9535 I agree. It's just that my one pot is on the stove, not an electric pressure cooker.
This dish takes a long time to make, and many pots and pans get dirtied in the process if you made it the traditional way. This is a much easier way to make this delicious dish.
Eastern Long Island NY here. I've never heard of chicken riggies, but I'm about 5 hours downstate from Utica. I have good luck finding cherry peppers in the local supermarkets. Generally, they're in the section that has specialty Italian products (marinated artichokes, sun-dried tomatoes, giardiniera, etc).
I clicked but the recipe does not come up.
i haven't found it yet either
Here you go: thesaltedpepper.com/chicken-riggies/