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Chicken Rice Saffron baby puree
Ingredients
  • 1/2 cup brown rice
  • 1 1/2 cup water or vegetable/chicken broth without salt
  • 5 oz. chicken tenders
  • a pinch of saffron blossoms
  • 1 Tbsp olive oil
  • 1 carrot
Instructions
  1. Preheat the oven to 400F/180°C.
  2. Cut the chicken in small pieces (toddler bites)
  3. Place the chicken in a small baking pan and brush with some olive oil. If you are cooking for toddlers over 1 year you can adjust with a tiny pinch of salt too.
  4. Bake in the oven for 20/25 min
  5. In a sauce pan add the vegetable broth or water and bring to boil
  6. add the rice and the saffron, stir
  7. reduce the heat, cover with a lid and simmer for 20min
  8. turn the heat off, stir the creamy rice and (optional but more tasty) add one tablespoon of grated parmesan cheese
  9. FOR TODDLERS: serve the rice with the chicken bites on top
  10. FOR BABIES: add the chicken/carrot mix to the rice all together with 1/2 cup hot water to thin or any other thinning liquid you like and puree everything to obtain a smooth consistency.
  11. If you would like to know more about thinning your baby food, check this post too
  12. The baby puree can be frozen in air tight containers up until 3 months.