From 1 yearLunch and dinnerUnder review by our nutritionist
Chicken with okra and soft polenta
A classic from Minas Gerais, Brazil, made for the whole family, with no salt in the toddler's portion. The chicken simmers slowly in the sauce until tender, the thin okra rounds get very soft and the polenta (angu) takes the place of rice. Real food, the same as the family table, as the Brazilian Ministry of Health's dietary guidelines recommend from age 1.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 45 min45 min
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Makes 4 servings (family) Freezer-friendly
Ingredients
- 4 boneless, skinless chicken thighs
- 10 okra pods
- 1 ripe tomato, chopped
- 1 onion and 2 garlic cloves, chopped
- 1 cup fine cornmeal (not instant polenta mix)
- parsley and green onions, and 2 tbsp olive oil
How to make
- 1Cut the chicken into cubes. Sauté the onion and garlic in the olive oil, add the chicken and brown it.
- 2Add the tomato and 1 cup of water, cover and cook for 20 minutes over low heat.
- 3Wash and dry the okra well, cut it into thin rounds and add it to the pan. Cook 10 more minutes.
- 4For the polenta, whisk the cornmeal into 4 cups of cold water, bring to the stove and stir constantly for about 15 minutes, until thick and pulling away from the pan.
- 5Set aside the toddler's portion before salting the family's. Cut the chicken into small pieces and finish with the herbs.
Tips
- Texture (1 to 2 years): chicken in small, tender pieces, with no bones at all. Polenta warm, never hot.
- Less slimy okra: dry it well before cutting and don't cover the pan once it goes in.
- Storage: the chicken keeps 3 days in the fridge or 30 days in the freezer. The polenta, 2 days.