One pot. But a whole nutritious meal in one! Suitable from 7 months through to Toddlerhood.
Throw it all in together and the result is a wholesome meal-in-one. Veggies. Tick. Protein Tick. Good carbs. Tick. An all rounded & balanced meal indeed. And it freezes perfectly (always my criteria for a successful recipe).
Jake’s been living on this meal-in-one. I have about 20 little Ziplocs of this in the freezer at any given point in time, and he gets it a couple times a week.
And he even enjoyed preparing it with me too 🙂
Here’s What You’ll Do:
- 1 cup uncooked brown rice, poured into the base of a casserole pot / dish
- Layer with grated carrots and grated baby marrows/zucchini (no peeling needed)
- Layer with fresh parsley & coriander
- Layer with 1 chopped onion
- Rub chicken pieces in paprika and place on top (I like to use breasts)
- 6 cups hot water
- 6 TBS stock powder (MSG free. See the ones I use below)
- 1 tsp turmeric
- 1/4 cup raw honey (only for babies older than a year. If younger than a year, replace with pure maple syrup – not golden syrup!)
- And pour oven chicken. Cover with lid. And cook as follows:
If you have a slow cooker crockpot, I recommend cooking it in the slow cooker on high for 4-6 hours. Otherwise just pop it into the oven (180 degrees celsius) for an hour or so, until the chicken is cooked, soft and succulent.
Give it a good mix, allow to cool a bit. Break up the chicken breasts into smaller pieces suitable for individual portion sizes. Add a couple spoonfuls of the rice mixture, portion into ziploc bags and freeze.
Suitable from 7 months, all the way to toddlerhood:
As soon as your little eater is happy with a variety of veggies and you’ve started on proteins – usually around 7/8 months – (confused about how to do this? Read my Protein Guide here), you can make this One-Pot Chicken dish for them. You can puree it so it’s nice and smooth. It’s also a great recipe for getting little eaters used to more texture, it comes out nice and mushy so it’s the perfect texture for those babies ready for more lumpy purees. And good for toddlers to self-feed with a fork / spoon. The texture seems to be a total winner. Before serving, I break up / shred the chicken pieces by hand.
Here’s exactly what I (and Jake) did:
These are the MSG Free Stock Powders I use:
You’ll find these stock powders in my pantry. I also use these when making Jake’s all time best Chicken Ball Dumplings. See the recipe here.
** Side Note About Stock for Babies Under 1 ** If you’re worried about the salt content in the stock (for babies less than one year), you can use a low sodium stock. Babies under the age of one can have up to 1g of salt per day. And once you’ve diluted and cooked a full pot of food, the stock powder will have virtually vanished. And anyways, I’m more worried about the preservatives, colourants and flavourants in stock powder, as opposed to the salt content.
So I buy a preservative free stock (I like Nature’s Choice Vegetable Stock / Health Connection WholeFoods or Earth Products. All available from various health stores or Dischem). Many moms also swear by the Woolies Organic Liquid Stock. You could make your own chicken stock (which I have done before, and will never do again. I’d rather risk Jake’s kidneys than skim chicken fat into broth).