Since I’m making Hatch Chili Chicken Stew today I decided to make extra chicken for some baby food. There are many different ways I cook chicken for Mia and this is just one. I use chicken thighs because they have the most nutrition and iron.

Apple Thyme Chicken and Rice {stage 2 or 3 baby food, depending on texture}

5 Chicken Thighs

1 to 2 Small to Medium  Organic Gala or Macintosh Apples Peeled, Cored and Diced or 6 oz Organic Applesauce

1/2 cup Cooked Brown Rice (Uncle Ben’s makes a 90 second microwave package that is super easy and fast)

1/2 cup Organic Apple or Pear Juice

1 Tablespoon of Fresh Thyme or 1/2 Tablespoon of Dried Thyme

Cooking Liquid From Chicken

To Prepare:

Combine chicken and apples in a medium sized pot and cover slightly with water.Bring to a slow boil and then turn the heat down.
Simmer until the meat pieces are cooked; approximately 20 minutes. Keep an eye on the liquid level when simmering.

When meat is fully cooked and the apples are mushy, remove contents to a bowl and allow to cool (Cold chicken purees better).

Place chicken and apple in a blender or large food processor. Add rice, thyme, and juice. Puree until smooth adding the reserved liquid from cooking if needed for a thiner puree. Pour into ice cube trays. Cover with plastic wrap and freeze. When frozen remove from trays and place in freezer bags. Each cube is 1 ounce and is good for 3 months. Preferably use within 1 month. Can be combined with milk or formula to thin out when served.