THE LEGENDARY NEW YORK PASTA THAT WE CAN'T STOP MAKING 

WELCOME TO COOKING KI DUNA

 New Yorkers will understand when we say we're making chicken riggies question is do you know what chicken Ricky's is or ah chicken riggies everybody knows what it is it's chicken rigatoni that's the riggy part and it's a saucy and it's spicy and it's delicious and they use those hot cherry peppers that you just can't freaking get here on the West Coast so we're gonna fake it with some other but it's gonna be good and it's gonna be hearty and it's perfect for this time of year perfect for this terrible freezing cold weather that we have in San Diego what is it probably like 60 59 or something today we just can't take it anymore we can't by the way like the shirt it comes with chance pre-scratched off because nobody nobody's ever going to say chance it's a good one I like that this available now shop at ccg.com shop stcg.com for all your fmax apparel we have a whole line a kid is such a good sport too he loves it all right this was 40 minutes to start to finish so if we don't start we can't finish I got a hot Cooking Chicken Thighs cast iron pant sorry I got a hard cast iron pan right here and in it we'll go couple pounds of chicken thighs cut up and seasoned with salt and pepper and I'll do this in two batches so I don't drive the temperature of the pan down too fast do about one pound get it nicely browned all the way around take it out put the other pound in finish it off chances are growing boy we need to be able to send a lot home with him and you and it's chicken and it's pasta and everybody likes chicken and pasta okay when you get your chicken done and by the way we're not trying to cook it all the way through that will happen in the sauce just a little color on the outside is fine now right in we'll go some Cooking Vegetables yellow onion and some red pepper and get these guys softened up for a couple minutes foreign Building the Sauce pepper that I've chopped up there's about seven eight in here and they will go and this was one Serrano and you know it's hotter than a jalapeno dice that up in it goes we'll give this about a minute keep your face away from the steam because hey it will be hot and B it will be spicy in your nose with about a half a cup of white wine or you know me I like vermouth let this simmer away for a couple minutes so it's reduced by about half actually this is the perfect time to throw in about six seven ounces of sliced mushrooms will let them absorb a little bit of that vermouth deliciousness we've now made boozy mushrooms about a tablespoon of the garlic that I forgot this is perfect timing for it give this a quick mush Finishing the Sauce around and now we'll add a cup of chicken broth 28 ounce can of crushed tomatoes and while we're waiting for that to simmer let's put our chicken and the juices in lovely lovely oops oh boy so much for that I just realized a critical mistake I've made here the same the cooking guy 12 inch cast iron pan holds an awful lot but it ain't gonna hold all of this so here's what we're going to do this needs to simmer for 10 minutes 10 to 15 minutes we're going to let that happen you see it's starting to bubble but when you see it again it's going to be in a bigger pot to accommodate my up so look how beautiful and see how nicely it fits in a much larger pot I got carried away with myself I do love the cooking Guide cast iron pan and I try and use it as often as possible but so now we add a couple of things wait for the plane first in about a quarter cup of butter this is richening next cup of heavy cream that's for thickening and last but not least almost about a half a cup Parmesan cheese this is for delicious ink it's like Italian butter chicken it's gorgeous over the next three four minutes we let this thicken then we add our rigatoni because all we got now is chicken we ain't got no riggies yet it's rigatoni time and then we come with our Asian Adding Rigatoni spider one pound of rigatoni if you didn't use rigatoni you could use something else but then you can't call it chicken riggies chicken fettuccine's doesn't sound the same there's a little Panache to the riggies but what about the chicken piggies that you emailed me this morning we were doing it was a mistake I wonder what chicken Piggies would be and I've cooked these to be chicken sausage wrapped in puff pastry I've cooked this rigatoni about two minutes less than the Box calls for is we'll let it finish cooking right here and we mix look at this oh mama come on so you want to make sure that the gorgeous sauce is now covering up the rigatoni so it can finish its cooking Mama beautiful see how beautifully Rich this has gotten that ladies and gentlemen is with a little time a little cream and a little cheese will do but now I can kill this heat and let's just have a little bit Serving oh boy so to this I must add some parm and do that damn is right damn Helen Dan smells so good too let's eat so the key if it wasn't obvious to get some chicken and a riggy at the same time in the same bite and hey if you can get some vegetable too then do it but you get the high points First Bite there's a little Afterglow of heat in my mouth which is fantastic you want to put more peppers in you put more peppers in for me I think that was nice I know I generally try and shoot at the middle of the room I don't shoot I aim for the middle of the room I don't aim I try not to make things too spicy and this is this is it's almost perfect perfect perfect so give it a whirl I think the New Yorkers will be happy that they've made an impact on you a life and you enjoy things like this you tool why'd I have to throw that in that was not necessary to anything what is Outro necessary is that you hit the like button and love us I wish you could change the like button to love because sometimes I want to love a sight so much that like isn't enough if you do need more