Baby's Mexican Chicken with Mango and Black Beans - NZDadsAs promised this is part of my series of recipes for babies. The main idea of this series of recipes are foods which are baby friendly, which can be prepared alongside the family meal. This makes preparing it easy, and it’s a two birds with one stone kind of approach. This recipe was inspired by an old recipe of mine Chicken Burrito bowls with Mango Salsa.

If you’re making this as I did with the adults meal alongside baby’s then the first ingredient list is the total ingredients you need. The second list is the parts which go into baby’s pot. So if you only want to make this for baby, just look at the second list. However, if you’re going to be making some for baby, you may as well make yourself some dinner while you’re at it! I always do four adult servings. This means that there is leftovers for lunch the n

Total ingredients (serves 4 adults and 6-10 serves for baby):

  • 600 grams chicken
  • 1 tin of black beans
  • 1 tin of chopped tomatoes
  • 1 onion sliced
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 2 tbsp oil
  • 1 cup peeled chopped pumpkin
  • 1 cup of chopped zucchini (about 2 zucchini)
  • 1 mango, peeled and diced
  • 1 tsp chilli flakes
  • juice of lemon
  • salad greens, avocado sour cream and cooked brown rice to serve

In a small 1L capacity pot place the following ingredients (from the list above, not in addition to) cover and simmer for 40 minutes till very soft. Keep an eye on it during cooking and add more water if necessary.

Baby’s Portion

  • 100 grams of diced chicken
  • 1/2 a cup of black beans
  • 1/2 a cup of chopped tomatoes
  • 1/3 a cup of diced mango
  • 1 cup peeled chopped pumpkin
  • 1 cup of chopped zucchini (about 2 zucchini)
  • enough water to cover
  • optional: 1/4 cup of Only Organic’s Iron Fortified Baby Rice added to baby’s pot at the end of cooking

Meanwhile, prepare the adult meal. Chop the chicken into 2 cm cubes and marinate in a bowl with sliced onion, oil, paprika, cumin, and cayenne pepper for 20 minutes.

While this is marinating put the rice on the stove (I find 1 1/2 cups of uncooked brown rice, with 3 cups of water is sufficient for four adults, but cook as much as your appetite needs).

Prepare the mango salsa with the remaining mango, finely dice and stir through chili flakes and lemon juice. Set aside till serving.

Finally, heat a frying pan and cook the marinated chicken and onion for 5 – 10 mins on a medium-high heat, turning frequently. Add the remaining tomato and black beans, reduce heat and simmer, uncovered for another 5 minutes till the chicken is cooked through.

Divide cooked brown rice into bowls and top with chicken, mango salsa, sliced avocado, sour cream and salad greens.

To complete baby’s meal, cool and pulse in a food processor or blender until you reach the desired consistency. If it is too runny, you can add in the 1/4 cup of Only Organic’s Iron Fortified Baby Rice, I keep enough in the fridge for the next two days, then freeze the rest into ice trays (or you can get these Closer to Nature Freezer Pots), which when frozen I store in a dated and labelled zip lock bag. I find 4-6 cubes is enough to satisfy Master 7 months, but each baby is different.

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