160g (1 cup chopped)Boneless Skinless Chicken Breast or Thighs,chopped into approx. 2.5 - 3cm (1 inch) cubes
300g / 11oz(2 cups chopped)Sweet Potato,peeled and chopped into approx. 1-1.5cm (½ inch) cubes
80g / ⅓ cup Carrotpeeled and chopped into approx. 1- 1.5 cm (½ inch) cubes
250ml / 1 cupChicken Stockhomemade or baby friendly (see notes)
Heat the oil in a medium saucepan over medium heat, add the onion and saute for 2-3 minutes.
Add the chicken and saute for around 30 seconds, until the chicken turns opaque.
Add the sweet potato, carrot and stock. Bring to a boil, cover and gently simmer for 15 mins or until the vegetables are fork tender.
Using a slotted spoon, transfer the chicken and vegetables to a blender or food processor, reserving the cooking liquid. Puree until desired consistency. Add tablespoons of the cooking broth to help achieve thinner, smoother texture.
Chicken stock / broth adds great flavour but most are unsuitable for babies as they are high in salt. You can make your own baby friendly chicken stock or hunt down some low sodium stocks / stock cubes. You can also water down the stock or simply replace it with water.Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.