Renee's Kitchen Quest

Bring on the heat!
Spicy Chicken Riggies

Spicy Chicken Riggies

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Spicy Chicken Riggies

 

Hello; my fellow foodie adventurers!

Today’s Kitchen Quest is a blazing triumph: Spicy Chicken Riggies! This is the mother of all spicy dishes—a true test for heat-seekers—and if you crave fire, you must wield your skillet for this one. Picture tender rotisserie chicken and rigatoni pasta engulfed in an inferno of serrano chili fire sauce—sweat-inducing, flavor-packed, and downright delicious. I adore this dish; it’s a wild dance of crazy heat and incredible taste—yummy with a sting—that’ll have you sweating at the table in the best way. You’ll love the explosive fusion of serrano and chipotle fire sauce, a scorching elixir that sets your taste buds ablaze with joy, while the creamy, cheesy tomato base balances the inferno with rich flavor. It’s a bold, spicy adventure—easy with that rotisserie shortcut—that’s as thrilling as it is satisfying. Serve it with garlic bread to sop up every last drop of that molten magic, because you won’t want to miss a bit. Ready to face the flames?

 

Ingredients You’ll Need (Your Quest Inventory):

Fire Sauce:
    • 8 oz. chipotle peppers in adobo sauce (the smoky dragons)
    • 6 serrano chilies, chopped (the green inferno)
    • ½ cup olive oil (the golden flame)
Chicken Riggies:
    • 1 lb. rotisserie chicken, shredded (the pre-forged bounty)
    • 1 lb. rigatoni noodles (the sturdy scrolls)
    • ¼ cup olive oil (more fiery fuel)
    • 1 sweet onion, diced (the humble village root)
    • 1 orange bell pepper, chopped (a sunset herald)
    • 1 red bell pepper, chopped (a crimson warrior)
    • 2 tbsp. minced garlic (the bold essence)
    • 1 tbsp. fresh basil, chopped (a fragrant banner)
    • 1 tbsp. fresh oregano, chopped (a woodland whisper)
    • 2 tsp salt (the seasoning rune)
    • 1 tsp black pepper (a shadow spark)
    • 2 tsp cayenne pepper (the red blaze)
    • 2 tsp red pepper flakes (fiery embers)
    • 4 cups tomato sauce (the ruby tide)
    • 3 cups heavy cream (the creamy tide)
    • 2 cups grated Romano cheese (golden loot)
    • ¼ cup sugar (the sweet alchemist)
    • 2 green onions, sliced (verdant scouts)

 

How To Forge The Feast:

    • Cook the Scrolls: Boil the 1 lb. rigatoni in a salted pot according to package runes—drain and set aside, ready for the fire.
    • Brew the Inferno: In a blender, combine 8 oz. chipotle peppers in adobo, 6 chopped serrano chilies, and ½ cup olive oil—blend into a molten fire sauce and reserve this blazing elixir.
    • Ignite the Forge: Warm ¼ cup olive oil in a large stockpot over medium heat—your cauldron is primed!
    • Gather the Allies: Chop the onion, bell peppers, basil, and oregano while the oil heats—add them to the pot with 2 tbsp. minced garlic and sauté for 3-5 minutes until fragrant and softened.
    • Unleash the Flames: Stir in 2 tsp salt, 1 tsp black pepper, 2 tsp cayenne, and 2 tsp red pepper flakes—cook until the veggies break down into a fiery base, about 5 minutes.
    • Add the Fire Sauce: Pour in the reserved fire sauce—stir and simmer for 3 minutes, letting the heat meld and roar!
    • Temper the Blaze: Add 4 cups tomato sauce, 3 cups heavy cream, 2 cups grated Romano cheese, and ¼ cup sugar—stir well, turn the heat to low, and let it simmer into a creamy, spicy potion.
    • Unite the Forces: Shred the 1 lb. rotisserie chicken and toss it into the sauce with the cooked rigatoni—mix until every piece is cloaked in fiery glory.
    • Claim Your Feast: Garnish with extra Romano cheese and sliced green onions—serve hot with garlic bread for sopping and a glass of wine to cool the flames!

 

Tips Tricks & Variations

This Spicy Chicken Riggies is a heat-lover’s dream, but every Kitchen Quest hero needs a few tricks and twists to master the blaze. Here’s how to wield your skills and remix this dish like a true flavor pyromancer!

 

Cooking Tricks:

    • Fire Tamer: Add the heavy cream slowly while whisking—keeps the sauce smooth and prevents curdling under the heat!
    • Pasta Prep: Undercook the rigatoni by 1-2 minutes—it’ll finish in the sauce without turning mushy.
    • Chicken Hack: Warm the rotisserie chicken in the microwave for 1 minute before adding—blends faster into the fiery mix.
    • Sauce Stash: Make extra fire sauce and freeze it—next time, your quest ignites in half the time!

 

Tasty Variations:

    • Inferno Boost: Swap serrano’s for habaneros or add a tsp of hot sauce—crank the heat for true fire-breathers!
    • Veggie Vault: Toss in sautéed spinach or cherry tomatoes—extra loot to temper the blaze.
    • Cheese Quest: Sub Romano for Parmesan or mix in mozzarella—new molten treasures to wield.
    • Herb Twist: Add fresh thyme or rosemary with the basil—a fragrant shield against the spice.
    • Cooling Pact: Stir in a dollop of sour cream at the end—softens the sting for tender tongues!

 

If you missed it, swing back to my last post: Baked Chicken Chimichangas—a light quest to fuel your next adventure!

 

Spicy Chicken Riggies

Spicy Chicken Riggies

Renee
Tender Rotisserie chicken and rigatoni pasta engulfed in an inferno of serrano chili fire sauce—sweat-inducing, flavor-packed, and downright delicious.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

Fire sauce

  • 8 oz chipotle peppers in adobe sauce
  • 6 serrano chilies (chopped)
  • 1/2 cup olive oil

Chicken Riggies

  • 1 lb rotisserie chicken
  • 1 lb rigatoni noodles
  • 1/4 cup olive oil
  • 1 sweet onion (diced)
  • 1 orange bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 2 tbsp minced garlic
  • 1 tbsp fresh basil (chopped)
  • 1 tbsp fresh oregano (chopped)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp cayenne pepper
  • 2 tsp red pepper flakes
  • 4 cups tomato sauce
  • 3 cups heavy cream
  • 2 cups grated Romano cheese
  • 1/4 cup sugar
  • 2 green onions (sliced)

Instructions
 

  • Cook pasta according to package directions.
  • In a blender add chipotle peppers, serrano chilies, and olive oil. Blend well and set aside.
  • In a large stockpot warm 1/2 cup oil over medium heat.
  • Chop the peppers and herbs while that is heating up.
  • Add the onions, peppers, garlic, basil, oregano to the pan and saute for a few minutes.
  • Add the salt, black pepper, cayenne pepper, and red pepper flakes. Stir well and cook until the onions and peppers are broke down.
  • Add the reserved fire sauce.
  • Continue cooking for about 3 minutes stirring occasionally.
  • Add the tomato sauce, heavy cream, romano cheese, and sugar and stir well.
  • Turn the heat to low and simmer while you pull the chicken off the bone.
  • Toss the tomato fire sauce, chicken ,and pasta together.
  • Garnish with Romano cheese, green onion, and a glass of wine.