Much like the Utica Greens that I shared with you guys the other day, Chicken Riggies is a regional dish that you can ONLY find at restaurants in the Utica/Rome, New York area. If you’d like to hear more about the history of this unique dish, click to check it out (I just love these little hometown stories)!
There are tons of versions of chicken riggies, and it seems that everyone has their own preferred way of making them. Since we don’t eat much actual meat in our house, I prefer to use vegetarian chick’n as a substitute, either using Quorn Meatless Pieces, or cutting up Quorn Meatless Patties or Nuggets.
We LOVE Quorn meatless products in our house, and in general this is the brand that we choose when we’re eating meatless sources like this. I love that they’re soy-free, non-GMO, high in protein, and made from mycoprotein, which is a plant-based source of protein with no funky aftertaste.
Traditionally, chicken riggies are spicy, so I generally separate out my main pot of riggies into 2 baking dishes: a small (not-spicy) dish for the children, and a larger (spicy) dish for the grown-ups. They are both creamy, chewy, and super delicious.