Fruity Veggie Chicken Puree

Making purees for baby is a way of ensuring most of the food we do eat as adults are introduced and their taste bud starts getting used to them too. The puree helps babies to get all the nutrients too until they are ready to all chewy, which is a gradual process.

This puree combines mango, chicken and carrot, making it a protein, vegetable and fruity combination to be added to baby’s weaning food list. It can be pureed smoothly for younger babies and a coarse one for the older babies. This helps them learn how to chew and get them ready to eat more solid textured food.

You can  freeze this puree and also add it to baby’s porridge, just like the other fruit and vegetable purees.

Fruity Veggie Chicken Puree

Ingredients:

• Small piece of Chicken Breast. You can cut out meat from chicken laps or wings.
• 1 medium Carrot
• 1 small ripe Mango or a slice of one big mango
• 1 small Onion
• 1 clove Garlic
• A little thyme for seasoning
• 1/2 cup of water + more

Method:

1. Scrap carrot, wash and cut into small chunks. Cut chicken into chunks and cook with carrots and seasonings. Add 1/2 cup of water to cook and add more water in little bits until chicken is cooked. It wouldn’t take more than 10 minutes to cook and you don’t want a lot of stock left.
2. Once done, remove the chicken and carrots, then strain out the stock into another bowl. Cut out mango flesh and add to the chicken and carrot.
3. Pour all in a blender with a little of the stock added, blend to desired consistency. Add more stock if you want it lighter and serve.

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