Chicken Sauté with Gatsios Tsipouro & Karalis Kasseri Cheese
Ingredients (Serves 2-4)
For the chicken sauté
- 500 g chicken fillet (breast or thigh), cut into bite-sized pieces
- 1 large onion, sliced
- 2-3 bell peppers (green, red, and yellow), sliced into strips
- 250 g white or brown mushrooms, sliced
- 2 garlic cloves, finely chopped
- 100 ml Gatsios Tsipouro (preferably without anise)
- 150 g Karalis Kasseri cheese, diced or coarsely grated
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Fresh thyme for garnish
For the side dish
- 250 g wild rice or wild rice blend
Method
1. Prepare the rice
Begin by cooking the wild rice, as it requires a longer cooking time. Boil it in salted water for approximately 20-30 minutes or according to the package instructions.
Drain well and keep warm, optionally adding a little butter or olive oil.
2. Sauté the chicken and vegetables
Heat olive oil in a large deep skillet or wok over high heat.
Add the chicken pieces and sauté until golden brown on all sides.
Add the onion, peppers, and mushrooms and continue cooking for 5-6 minutes until the vegetables soften while retaining their texture.
Stir in the garlic during the final minute of cooking to release its aroma without burning.
3. Deglaze with Tsipouro
Pour in the Gatsios Tsipouro and allow it to simmer for 1-2 minutes until the alcohol evaporates, leaving behind its distinctive aromas.
Reduce the heat slightly.
Once the pan contains only its natural juices and olive oil, add the Karalis Kasseri cheese.
Stir gently until the cheese begins to melt, creating a rich, creamy texture that coats the chicken and vegetables.
5. Serving
Serve the wild rice on a plate or platter and spoon the chicken sauté alongside or over the top.
