Chicken Riggies And 'Scarole With Soul Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

In Western New York State the Italian American community has a specialty - Chicken Riggies. It is a dish made in many versions but they all have chicken and rigatoni in common tossed with sweet and hot peppers and tomato sauce. Here's my Chicken Riggies.

2 large or 3 small cubanelle peppers, seeded, chopped

1/3 pound thick cut capocolo hot ham, chopped

1/2 cup basil, about 10 leaves, thinly sliced

1 (28-ounce) can crushed tomatoes

3/4 pound boneless, skinless chicken thighs, 1 package

1 cup chicken stock

2 heads escarole, coarsely chopped

1 pound rigatoni

7 to 8 cloves garlic, grated or finely chopped, divided

1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table

Black pepper

3/4 pound chicken tenders, 1 package

6 hot cherry peppers pickled in jar, in Italian section of grocery stores

1 large onion, chopped

3 roasted red peppers, chopped

6 tablespoons extra-virgin olive oil, divided


4 pieces crusty bread

1/3 to 1/2 cup cream, eyeball it

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