Name: Chunky vegetable chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: ½ Chicken breast cut into 2.5cm cubes; ¼ Onion finely chopped; 100g Butternut squash diced; 1 Medium carrot diced; 50g Basmati rice; 50g Peas Fresh or frozen; 250ml Very low salt chicken stock (or half a low-salt chicken stock cube dissolved in 250ml water; A dash of Olive oil

½ Chicken breast
cut into 2.5cm cubes
¼ Onion
finely chopped
100g Butternut squash
diced
1 Medium carrot
diced
50g Basmati rice
50g Peas
Fresh or frozen
250ml Very low salt chicken stock
(or half a low-salt chicken stock cube dissolved in 250ml water
A dash of Olive oil

Method

step 1
Fry the onions in a little olive oil until they are softened and golden.
step 2
Add the diced chicken and fry for three to four minutes until browned on all sides.
step 3
Add the diced carrots, butternut squash, peas, rice and stock.
step 4
Add enough boiling water to cover the contents and stir.
step 5
Bring to the boil.
step 6
Cover and simmer for 30 minutes, stirring occasionally.
step 7
Can be mashed or pureed for younger babies.

Jane Thynne

Ingredients

Method

step 1

step 2

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step 5

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step 7

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