Wednesday, August 25, 2010

Baby's First Chicken & Brown Rice - Homemade Baby Food

Now that baby is nearly 8 months old, we decided to introduce meats. This is a really simple recipe using the Slow Cooker. I chose Organic chicken thighs as they offer more iron, but you could substitute chicken breasts in this recipe as well.  I buy Organic chicken broth, which happens to be low in sodium as well, be sure to check your labels as we want this baby food to have flavor but not be loaded with unnecessary salt.  I have also added carrots to this recipe in the past, experiment with adding a vegetable and let us know what you try! 
1.5 pounds Organic boneless, skinless, Chicken thighs
1 cup Organic Chicken Broth
3 cups water
1 cup brown rice, uncooked

1. Place chicken in bottom of slow cooker, add 1 cup chicken broth and 1 cup water and cook on high for 3-4 hours until tender and cooked through

2. While chicken is cooking, cook 1 cup Brown rice according to package instructions with water, usually 2:1 ratio, water to rice. Once cooked, remove from heat and set aside.

3. Place chicken and cooked rice in food processor, add 1-2 cups liquid (either cooking liquid from chicken or water), puree for 1-2 minutes until smooth, scrape down sides periodically and add more liquid to achieve desired consistency.

4. Place puree in zip top bag, seal, then snip one corner with scissors and use bag as a piping bag to "pipe" contents into ice cube trays. Once cubes are frozen (next day) transfer the cubes to a fresh resealable bag, label, date and store in the freezer for up to 3 months. Each cube is about 1 ounce, great for easy portioning and less waste.

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