Chicken stew baby food recipe

Chicken Casserole Recipe For Babies & Toddlers

Contains:

Celery

Suitable for:

Gluten free
No dairy

Method

Step 1

Preheat the oven to 180°c. Heat oil in a pan over a medium heat and lightly sauté the onion and celery.

See recipe notes

A nutritious and tasty meal, this chicken casserole for toddlers and babies is great for popping spare portions in the freezer for a busy day!

step 1/5

Method

Step 2

Add diced chicken to the pan and sauté.

See recipe notes

A nutritious and tasty meal, this chicken casserole for toddlers and babies is great for popping spare portions in the freezer for a busy day!

step 2/5

Method

Step 3

Transfer to a casserole dish and pour over vegetable stock, then add potatoes, parsnips and carrots along with tomato puree, and sprinkle with your chosen herbs.

See recipe notes

A nutritious and tasty meal, this chicken casserole for toddlers and babies is great for popping spare portions in the freezer for a busy day!

step 3/5

Method

Step 4

Cover the baby chicken casserole recipe with a lid and place in the oven for 45 minutes, or until the vegetables are soft.

See recipe notes

A nutritious and tasty meal, this chicken casserole for toddlers and babies is great for popping spare portions in the freezer for a busy day!

step 4/5

Method

Step 5

Once cooled add the baby chicken casserole to your little one’s favourite plate or bowl and enjoy!

See recipe notes

A nutritious and tasty meal, this chicken casserole for toddlers and babies is great for popping spare portions in the freezer for a busy day!

step 5/5

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One-Pot Chicken Stew (The Easiest Stew Ever)

This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold-weather meal!

Best Chicken Stew

This chicken stew is a readers’ favorite around here. It gets five-star reviews for its rustic, hearty, and delicious taste.

It’s a delicious meal made in one pot, with simple ingredients such as tender chicken and veggies –all simmered in the best-seasoned broth. All you need is some crusty garlic bread and you have yourself a perfect comfort meal.

Few Recipes Notes & Tips

For best results use boneless, skinless, chicken thighs. They have extra flavor after searing and also simmer into tender little morsels. Make sure to cut the thighs into 2-inch chunks so they do not overcook.
I do not recommend chicken breast in this recipe. It won’t be as tender and flavorful as the thighs. Plus chicken breast is easy to overcook.
Many of you have asked if this recipe can be made in a crockpot. Recently I tested this recipe in a crockpot and the result was just not the same. Chicken stew is all about building flavor and texture by searing the meat, then the vegetables and aromatics, which is impossible to do in a crockpot. Therefore, I do not recommend making this stew in a crockpot.

Ingredients for Chicken Stew Recipe

The reason why this chicken stew is a favorite around here is that it’s made with simple, pantry ingredients. Here’s what you’ll need for the stew:

Chicken thighs: For best flavor use boneless, skinless thighs. I do not recommend chicken breast or rotisserie chicken.

Avocado oil: You’ll need high-smoke oil, such as avocado oil or something similar for searing chicken thighs and vegetables.

Vegetables: Carrots, sweet onion, and baby potatoes. Cut your vegetables into larger chunks so they do not overcook. Carrots should be sliced 1/2-inch thick. Slice the onion into 12 wedges. Baby white potatoes or Yukon golds are the best potatoes for the stew. Baby potatoes should be quartered and Yukon golds cut into about 1 3/4-inch chunks.

Garlic: Use fresh garlic. Avoid jarred or anything pre-chopped.

Chicken broth or stock: Either one is fine to use. Use good-quality stock, whether homemade or store-bought. Bone broth is even better if you don’t mind spending a little more.

All-purpose flour: This will thicken the stew.

Bay leaf: Feel free to use dried or fresh bay leaves. Dried bay leaves are easier to find at most supermarkets in the spice aisle. A lot of times you can find fresh bay leaves in the produce section near fresh herbs.

Fresh parsley: Not a fan of parsley? Try fresh dill instead.

How to Make Stew Chicken Stew

Step 1: Over high heat, cook chicken until brown on all sides. Transfer to a plate.
Step 2: Add carrots and onions. Cook until the onions begin to soften. Add garlic and cook until fragrant. Deglaze the dutch oven with some of the chicken stock.
Step 3: Make a slurry by whisking flour with 1/2 cup broth in a small bowl. Add to the dutch oven. Stir in chicken, remaining broth, and bay leaf. Season with salt and pepper. Simmer for 25 minutes over medium-low heat.
Step 4: Add potatoes and cook until potatoes are tender. Stir in parsley and discard bay leaf before serving.

How to Make Stew Thicker?

This chicken stew recipe is not overly thick as some stew recipes out there but you can easily change that. Here are a few ways to make the stew thicker:

Create a thicker slurry. A slurry is a combination of flour and broth which is mixed together and used to thicken the stew. Feel free to add an extra tablespoon of flour to the broth to create a thicker slurry. For a gluten-free option, use arrowroot powder.

Simmer with the lid off. Make sure to simmer the stew with the lid off for the last 18-20 minutes of cooking. That way the liquid is reduced as more water evaporates, resulting in a thicker stew.

Video: How to Make Chicken Stew

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One-Pot Chicken Stew

★★★★★ 4.8 from 117 reviews

Author: Katya
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 4-6 1x
Category: Dinner
Method: One-Pot
Cuisine: American

Description

This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!

1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
2 Tbsp. avocado oil, divided
3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken broth or stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, scrubbed and quartered
1/4 cup fresh chopped parsley
Kosher salt and freshly ground black pepper

Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

Notes

Leftovers: Leftover chicken stew will last in the refrigerator for about 3 days. I do not recommend freezing as it will change the texture of the potatoes and the consistency of the broth.
Substitutions & Tips: Please see posts for all substitutions and recipe tips.
A few of my favorites for making this recipe are these cutting boards and a heavy-duty dutch oven .
Recipe originally published on 10/11/2016.

Nutrition

Serving Size:
Calories: 486
Sugar: 12.1 g
Sodium: 679.7 mg
Fat: 14.6 g
Carbohydrates: 42.6 g
Protein: 44.9 g
Cholesterol: 168.8 mg

Keywords: one pot meal, winter, easy, comfort food

Vegetable stew with chicken. Children's marathon, step -by -step recipe for 817 kcal, photo, ingredients

Chernsome

26 March 2012

Recipe for:

2 Persons

Description

This is a vegetable stew with a chicken for lunch or on lunch or on lunch or on dinner!!! The chicken turns out tender, the vegetables are perfectly combined with each other. The baby likes it very much;))) The recommended age is from 1.5 years old ... From this amount of products, about 2 servings were obtained: 1 for an adult baby and 1 for a little one ...

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Ingredients

200 g of chicken fillet (you can take turkey fillet)

1 potato

0.5 carrots

1/3 of a small zucchini (you can take frozen)

100 g (you can also take frozen)

1 tbsp vegetable oil (I have olive oil)

greens (dill, parsley)

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Add a photo chicken can be replaced with any meat (beef, veal, lean pork), just the process of cooking meat will increase depending on its type ...

juice until it evaporates . .. Now pour hot water so that it reaches the top edge of the meat, bring to a boil, reduce the fire to a minimum and simmer for 10 minutes with the lid closed (pork 20 minutes, beef 30 minutes) Stir occasionally and watch so that the water does not boil away completely, add a little more water if necessary ...

Potatoes and carrots cut into small cubes…

After the chicken is stewed, add carrots to it… Bring to a boil again and stir constantly, over high heat, with the lid open, simmer until the water has completely evaporated (minutes 3-4), now add vegetable oil, mix and pour 3-4 tablespoons of water ... And although we do not pass the carrots, but stew them, when interacting with vegetable oil, it will give us its beautiful color and the stew will turn out to be rich and joyful;) )) Bring to a boil, close the lid, put on the smallest fire and simmer for 5 minutes ...

Now it's the turn of potatoes and zucchini, also finely chopped... The system is the same: add to the pot, bring to a boil, close the lid, over low heat and simmer for 10 minutes. .. Each time add enough water to barely cover the food. No more is needed, otherwise we will get not stewed stew, but boiled;)))

We do the same with pumpkin ... Stew for 10-15 minutes, depending on the type of pumpkin ... I cook quickly, so 10 minutes was enough ... When the pumpkin suppose you can add some salt...

A couple of minutes before the end of the stew, add greens (which I forgot this time)… But even without greens it turned out very tasty, bright and tender! Enjoy your meal! Health to you and your children!!!

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Chicken vegetable stew - Kudashka chicken baby food manufacturer

An easy-to-make dish your family will love.

This is the same village chicken that both children and their parents missed so much.

Diet food

Ingredients

Main course

Chicken breast	300-400 gr.
Potato	500 gr.
Zucchini	1 pc.
Eggplant	1 pc.
Cauliflower	400 gr.
Broccoli	200 gr.
Onions, carrots - for frying	1 pc.
Sunflower oil
Salt, spices	To taste

For garnish

100 g	rice
3 g	salt
bundle	greenery

Why this original recipe is so good

The cooking method is suitable even for small children. The fat content of the dish will be minimal, while all the useful substances will remain in it.

What you need to prepare a dish

The main thing is to follow the sequence of actions and the amount of added products. Temperature and cooking time are also important. All the steps, in principle, are quite simple, so even a novice mother can handle them.

Preparation process

This multi-serving recipe is great for toddlers from kindergarten onwards. It is very satisfying, and, at the same time, dietary, not burdening the digestive system of the child.

Step 1

Rinse chicken breast, cut into pieces. We also chop the onion and three carrots.

Dice peeled potatoes, eggplant and marrow.

Step 2

We take a pan with a thick bottom (or a cauldron), heat a small amount of sunflower oil in it. We put our chicken in the pan. When all the moisture has evaporated, we begin to fry, adding onions and carrots to the chicken.

Step 3

Saute everything together for about 7 minutes over medium heat.

Step 4

Layer into a saucepan: potatoes, cauliflower, broccoli, zucchini and eggplant. Salt to taste and add the required amount of water, depending on how liquid you want the vegetable stew.

Such a simple recipe from "Kudashka" will please your kid and the whole family

Simmer over low heat until the potatoes are ready, stirring occasionally. At the end of cooking, add your favorite spices, turn off the stove, cover the pan with a lid and let the dish brew for 5-10 minutes.

Bon appetit!

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Reviews

Ingredients

Main Course

9014 9014 Chicken Breast

300-400 gr.
Potato	500 gr.
Zucchini	1 pc.
Eggplant	1 pc.
Cauliflower	400 gr.
Broccoli	200 gr.
Onions, carrots - for frying	1 pc.
Sunflower oil
Salt, spices	To taste

For garnish

100 g	rice
3 g	salt
bundle	greenery

Why this original recipe is so good

The cooking method is suitable even for small children. The fat content of the dish will be minimal, while all the useful substances will remain in it.

What you need to prepare a dish

Cooking process

This multi-serving recipe is great for toddlers from kindergarten onwards. It is very satisfying, and, at the same time, dietary, not burdening the digestive system of the child.

Step 1

Only the back is separated from the whole chicken carcass. It is the best for this dish. Boil it in two waters. The first, after boiling, immediately drain. In the second water, cook the back until tender. Then, after it has cooled, we pick the meat from the bones with our hands and cut it into small pieces. Pour the chicken meat with one liter of fresh water and bring to a boil.

Step 2

Wash, peel and chop the celeriac on a fine mesh grater. We clean and cut the onion "for soup", that is, into small pieces. Wash the carrots thoroughly, peel and grate with large cells. After the water in the pan boils, put the prepared vegetables there. Cook 10 min.

Step 3

Thoroughly wash the tubers, peel, wash again and cut into small cubes that are comfortable for the baby. Add chopped potatoes to the pot. We also place the washed and sorted buckwheat groats there, salt and cook for another 10 minutes.