Creamy Chicken and Rice with Carrots

Creamy Chicken and Rice with Carrots

Tender chicken strips in a mild sauce, served with fluffy rice and steamed carrot sticks. This dish is often a big hit with families, as the creamy sauce mixes wonderfully with the rice. It provides great energy for active children from three years upwards.

Ingredients

• 250 g chicken breast (organic if possible)
• 100 g rice (such as Basmati)
• 200 g carrots
• 1 tbsp canola or olive oil
• 100 ml mild vegetable broth (low sodium)
• 100 ml heavy cream or oat cream
• 1 pinch sweet paprika
• 1 tsp chopped parsley

Preparation

1. Cook the rice according to the package instructions.
2. Peel the carrots and cut them into thin sticks.
3. Wash the chicken breast, pat dry, and cut into bite-sized, thin strips.
4. Heat the oil in a pan and fry the meat thoroughly until lightly browned.
5. Add the carrot sticks and sauté briefly.
6. Deglaze with vegetable broth and cream, then stir in the paprika.
7. Let the mixture simmer gently over medium heat for about 10 minutes until the chicken is fully cooked and the sauce thickens.
8. Fold in the parsley, let everything cool slightly, and check the temperature before serving.

Variations and Tips

• Swap the veggies: Broccoli florets or peas work beautifully in this recipe.
• Storage: Keeps well in an airtight container in the fridge for up to two days. Freezing is possible, though the sauce might separate slightly when thawed.
• Texture: For younger siblings, chop the meat very finely or shred it.
• For parents: Season at the table with a little salt, pepper, and chili flakes.

Allergy and Safety Information

This recipe contains dairy unless swapped for a plant-based alternative. Always introduce new foods one at a time and in small amounts to monitor for reactions. Make sure poultry is cooked all the way through. If you have any concerns about your child's diet, please consult your pediatrician.

Nutritional Information

Chicken provides high-quality protein and iron for growth. Carrots are rich in beta-carotene, a precursor to vitamin A, which supports eye health. Rice offers easily digestible carbohydrates for quick, lasting energy.