Skip to ingredients
Chunky vegetable chicken
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 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
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.