This is a great place to start with soft foods!
IF you are searching for a way to make that jump from smooth creamy pureés to soft foods and have NO idea how to do it, please let me give you the gift of this recipe. It is a technique for braising that you can have in your pocket for the rest of your life. This meal is soft and delicious and makes chicken easy to eat for ANYONE. I promise.
The trick is that a braised chicken thigh can be simmered in tomato until it practically melts – you can fork mash it in a small bowl with lots of sauce and it’s super easy to eat. It also tastes really good.
- 6 boneless chicken thighs
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 6 large garlic cloves, chopped
- One 25 ounce can chopped tomatoes
- 1 cup chicken broth
- ½ teaspoon whole thyme
- Season the chicken with salt and pepper. Brown the thighs on both sides in the olive oil in large, heavy nonstick sauté pan over medium high heat - add the garlic and cook until softened but not browned, 60 to 90 seconds.
- Add the tomatoes with liquid, the broth, and thyme and bring to a boil.
- Cover, reduce heat and simmer for 40 to 50 minutes, until the chicken is almost melting into the sauce. Skim off any fat with a large spoon and discard.
- For bariatric needs, fork mash a piece of chicken with lots of the sauce. Voila - delicious and easy to eat for any stage from soft food to ten years post op and beyond.