Spanish Chicken Baby Recipe. Spice Party!


I just can’t do it.  I can’t feed my little guy bland, boring mush.  I have been a hardcore baby led weaner since his 6 month birthday and it has been the most magical thing to watch.  Every meal is still more entertaining than the Corrie Christmas special.  It has given him a pretty adventurous appetite and I just can’t quash his spirits with some unexciting offering.

I usually adapt the family meal so that we can all eat the same thing at the table together.  Decanting some bolognese before the final seasoning or going easy on the soy in the Thai curry.  But when dinner is less than nutritious or just not suitable for the little guy, I love to cook him up his own super tasty dishes.

I was inspired by one of those fajita kits for this one, unsure on the salt content in the seasoning packet I went back to basics for his own Spanish pepper and onion treat.  The smoked paprika is sweet and unique in flavour not too spicy for little tummies.

1 chicken thigh
1/2 diced red onion
1 cup diced red bell pepper
1 cup diced carrot
1 cup diced potato
1/2 tin chopped tomatoes
1/2 teaspoon smoked paprika
fresh or dried parsley, thyme, oregano, any or all

Seal the chicken thigh in a little olive oil in a medium sized saucepan until golden.

Add all of the diced vegetables and soften on a low heat for 5 minutes.

Add chopped tomatoes, smoked paprika and herbs.

Top up with a couple of cups of water and simmer the chicken in the sauce for 30 minutes.

Remove the thigh and shred the chicken off the bone, chop into appropriate sized pieces and add back to the sauce.

Cook out until sauce thickens to desired consistency.  Puree, mash or leave as it is.  Enjoy.


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