(REVISED) Basic Chicken Vegetable Puree

I finally found the original basic recipe of chicken and vegetable puree for babies. Digging through my computer, finally I found it burried inside my non-recipe folder *duh*.

Chicken Vegetable Puree

1 free range chicken leg, skin removed (ayam kampung)
1/4 tomato (pick big, red, sweet and juicy), diced n deseed
1 shallot
1/4 onion, diced
2-3 cloves garlic
1/4 stick carrots, sliced
2 red potato, sliced

1. Using butter, brown shallot and onion, followed by garlic, add tomato, stir until soft.
2. Add boiling water to about 1/3 of saucepan, then put potato and carrrot. Let simmer for 15 minutes.
3. Last, add chicken leg, cover with more boiling water until barely covering the chicken.
4. Turn up the heat to high, cover. Once boiling, switch to low heat and simmer for another 2 hours. Let cool, take out chicken, debone, discard bone, put meat and everything else into blender and puree. Steam 15 min before serving.

Note: you can replace water with chicken stock

Chicken Vegetable Puree

When I was having a hard time feeding Gwynnie and every mealtime was a major battle.  My friend, Shera gave me this recipe. It's a wonderful recipe and a life saver. I don't have a picture of the puree since Gwynnie has moved on from puree to toddler food by the time I started this blog. Sorry about that! But please do share the picture if you decide to make one for your baby.

This recipe is amazing, it has very nice aroma that even made my husband and I wanted to take a bite of it.

Disclaimer for this recipe: the quantity of the ingredients (except for the chicken) are not exact, it's a rough estimate. I always approximate how much vegetables i have to put in this dish.

1 chicken thigh
1 cup chicken stock
1 clove garlic, thinly sliced
1 clove shallot, thinly sliced
1/4 onion, minced
1/2 big red tomato
1/3 small carrot or butternut squash
1 small potato or sweet potato
celery
1 tbsp butter

1. In a heavy bottomed saucepan on low heat, melt butter and sautee onion until translucent, add garlic & shallot, cook for about 1 minute.
2. Add tomato, sautee for another minute. Add carrot, potato & celery, sautee for about 2 minutes.
3. Pour the chicken stock until it slightly cover the vegetables. Let it simmer for about 3 minutes. Add the chicken thigh and add more stock barely covering the chicken.  Put on the lid and let it simmer for 1 hour or until the meat comes off from the bone and stock has reduced more than half.
4. Remove bones from chicken and let it cool before putting it in food processor.
5. Puree and serve.

You can always replace the vegetables with any vegetables you want to put. Mushroom, celery, broccoli, you name it. I used to change the vegetables selection every 2-3 days.