Renee's Kitchen Quest

Spicy Chicken Riggies

Spicy Chicken Riggies

SPICY CHICKEN RIGGIES

Juicy rotisserie chicken and rigatoni pasta drowned in an amazingly delicious serrano chilies fire sauce.

This is the mother of all spicy dishes. If you like it hot you will have to try this. I’m talking sweating at the dinner table while trying to eat this amazing chicken riggies. I love this dish. It’s got crazy amounts of heat and the same about of amazing flavor. Yummy with a little sting =) Serve with some garlic bread for sopping cause you are gonna want every little bit.

 

WHAT YOU NEED

chipotle peppers in adobe sauce
serrano chilies
olive oil
rotisserie chicken
sweet onion
orange bell pepper
red bell pepper
minced garlic
fresh basil
fresh oregano
salt
black pepper
cayenne pepper
red pepper flakes
tomato sauce
heavy cream
grated romano cheese
sugar
rigatoni pasta

 

HOW TO MAKE IT

Cook the pasta according to package directions. Roughly Chop the serrano chilies.

In a blender add chipotle peppers, serrano chiles, and olive oil blend well and set aside.

In a large stockpot warm 1/2 cup of the olive oil over medium heat for 2 to 3 minutes. Chop all the veggies and set aside while the pan heats up. Add the onions, bell peppers, garlic, basil, oregano, salt, black pepper, cayenne, and red pepper flakes. Stir well and cook until the onions are translucent.

Add the reserved fire sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. 

Add the tomato sauce, heavy cream, Romano, and sugar and stir well. Turn the heat to low and simmer.

Pull the chicken off the bone and set aside.

Toss the tomato fire sauce, pasta, and chicken in a large bowl.

Garnish with cheese and green onion.

 

Spicy Chicken Riggies

Print Recipe Pin Recipe
Total Time 1 hr
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.