If you’re looking for a nutritious and scrumptious version of the old classic Chicken a la King then this recipe is one worth trying for the entire family. It combines only the most nutritious ingredients for growing little people and can be adapted to your family’s dietary needs.
Why I love this recipe…
This recipe is a hearty one for winter and a delicious way to combine chicken and veg. It uses both green and red peppers which are higher in vitamin C than oranges and are perfect choices for keeping colds and flu at bay! I used full-fat milk in this recipe which is essential for your little one’s growing needs – for more on the benefits of opting for full fat dairy before your child turns two have a read here: The Skinny on Dairy . If anyone in your family has a dairy allergy or intolerance then rather opt for dairy-free milk to make the sauce for this recipe.
Slightly older babies and toddlers can enjoy this as is, while slightly younger babies may need to have this pureed to a finer consistency (I used a hand-blender to make the mixture slightly smoother for my son the first time he tried it).
You can choose to use any vegetables of your choice to keep changing things up. For slightly fussier eating little ones, I would recommend chopping veggies into teeny tiny pieces. For children older than a year and for the rest of the family, you can add 1 tsp of salt to this nutritious Chicken a la King recipe for some added flavour.
*What you’ll need:
- 1 packet free-range chicken breasts (4-5 breasts)
- 1 onion finely chopped
- 1 red pepper finely chopped
- 1 green pepper finely chopped
- 1 handful parsley finely chopped
- 1 tsp garlic
- 1 Tbs thyme
- 1/4 cup boiling water
- 4 Tbs olive oil
- 2 Tbs flour of your choice
- 1 cup milk of your choice
- On a high setting, heat up 1 Tbs of the olive oil in a pan.
- Add the chicken breasts and thyme and brown the chicken breasts for about 2 minutes per side.
- Add the water, turn the heat down to a medium heat, put a lid on the pan and allow the breasts to simmer for 6 minutes.
- Once the breasts are cooked through, leave them in the liquid in the pan and set aside.
- In another pan, heat up 1 Tbs of olive oil on a high heat.
- Add the garlic and onion and fry until the onion is glassy.
- Add the peppers and mushrooms and stir fry for 5-7 minutes.
- Once cooked turn the heat off.
- Remove the chicken breasts from the other pan and reserve some of liquid.
- Slice/shred the breasts very finely or even break them up using your hands.
- Add them to the peppers and mushroom mixture and set aside.
- Add 2 Tbs of the olive oil on a low heat.
- Slowly add the flour and alternate with the milk, adding little bits of each at a time, stirring with a spoon at you go to form a paste.
- Turn the heat up and add some of the liquid you reserved from the chicken (use around 1/4 cup).
- Once the mixture starts bubbling, turn it down to a medium heat, stir and allow to reduce slightly (you want a mixture that coats the back of the spoon). Then turn off the heat.
- Combine your sauce with your chicken and veg mixture.
- Lastly add some chopped parsley and serve with brown rice/ Basmati rice or even cous cous.
If you are using fresh chicken breasts you can freeze individual portions of the recipe and thaw them as you need them. This recipe makes about 4-10 portions (depending on the age of your little one).
Remember that any food you store in your fridge should be kept in an airtight container to avoid any kind of contamination that could make your baby or toddler ill. For more on preparing and storing food like a pro, read further here.
*This recipe may need to be adapted if your child has an allergy to any of the above mentioned ingredients.