This is a great, tasty recipe that uses left over roast chicken. It’s ideal for tinys who are weaning, although you’ll probably want to use reduced salt versions of the stock and gravy granules. I just want to confess that my older kids wouldn’t eat this meal unless blindfolded but my nearly 2 year old wolfs it down. It’s worth noting that when the oldest 2 are blindfolded they love it…
A splash of sunflower oil (or whatever oil you use apart from olive oil)
Left over chunks or strips of dark and white chicken
Two sticks of celery chopped
An onion chopped
Chantaney carrots halved up into stock
Half a tin of sweet corn
A crushed clove of garlic
One chicken stock cube made
A desert spoon of gravy granules three quarters of a kids cup of rice.
Fry your onions in a stewing pot or saucepan, once translucent add the chicken, celery, carrots and sweet corn. Add about half of the stock, bring to the boil and let simmer on a low heat. Keep checking to see the stock hasn’t evaporated about every 10 mins and then after 30 mins add the rest of the stock and gravy granules for thickness. Then leave to simmer for another 30 mins and put the rice on to boil 15 mins before your 30 minutes are up. Once the rice is cooked just drain and stir into the meal. If your kids don’t like the look of this you can always blend it to make a yummy soup. Delicious. The good thing about this meal is that if the children don’t like it the adults will!