Now that our baby finally likes solid food, I started making him chicken and rice. Baby food is expensive and sometimes I am not a fan of everything in them. I found that it was fairly easy to make my own, especially when I was already making a meal with the same or similar ingredients for the rest of us. For his first batch of chicken and rice, I made it without vegetables and a fine puree. The second was a chunkier consistency with organic carrots and the most recent had organic spinach and organic green beans (in other words, use whatever vegetables you like or leave them out if you prefer to give them separately!). I have used both chicken breast and chicken thighs (skinless/boneless) so use whatever you prefer. Chicken breast is better for adults since it is lower in fat but babies can use the extra fat/calories from chicken thighs which are also more tender.
- 1 Tbsp oil (canola, olive, or coconut oil)
- 1 small onion, chopped
- 4-6 garlic cloves, minced
- 0.75-1 lb skinless/boneless chicken (breast or thigh meat)
- 1-1.5 cups vegetables (I have used 1 cup carrots for one batch and 1 cup spinach + 1/2 cup green beans for another batch)
- 1 cup brown rice
- 3 cups water
- In medium-sized pot over medium heat, add oil and sautée garlic and onions (I sometimes add a small sprinkling of kosher salt but you can leave it out).
- Add chicken and brown both sides, about 2 minutes each side. Add vegetables, rice and water. Stir to combine. Bring to boil then cover and simmer until all liquid is absorbed (it took about one hour for me).
- Let cool slightly then add to food processor. Pulse/chop to desired consistency, adding more water if needed (I started with a fine puree then made this batch more finely ground).
- To freeze: freeze in small batches and thaw in refrigerator when ready to use. When reheating, you might need to add extra water to thin.