Babies need more protein then adults because they’re growing so fast. This is especially true in first few years of your babies life. Most of the time I cook with skinless, boneless chicken breasts, but last week I found organic/free range chicken thighs that looked delicious. The thigh is higher in fat then the breast, which is a good thing for babies and it also has more iron and twice as much zinc.
The first time I gave it to Kenya he kind of turned up his nose. I couldn’t figure it out since he loves carrots and corn. After try number two, I added a little hot water to thin it out and presto, he loved it. Always take into consideration the texture of babies food. Sometimes a creamy texture is all it takes.

Chicken with Carrots and Corn (10 baby servings, freeze 1/2)

1/2 Cup Brown Rice
1 1/2 Cup Water
2 Chicken Thighs, skinned on the bone
1/2 Cup Baby Carrots, sliced into coins
1 Cup Chicken Stock
1/2 Cup Frozen Corn

1. In a saucepan bring water and rice to a boil and immeditaly cover and simmer for 45 minutes.
2. In a saucepan over medium heat, bring stock to a boil.
3. Add the chicken and carrots and reduce to a simmer.
4. Cook for 5 minutes.
5. Add corn and cook another 2 minutes or until carrots are tender and chicken is cooked through.
6. Let mixture cool for several minutes.
7. Remove the meat from the chicken and put into a food processor with the remining ingredients and puree until smooth.
8. Cool and serve.

Tags: brown rice, carrots, chicken, chicken stock, corn, easy recipes, fast recipes, healthy recipes, puree, recipes for babies

This entry was posted on Tuesday, February 19th, 2008 at 8:58 pm and is filed under All Recipes, Meats and Proteins, Purees, Recipes 10-12 Months. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.