A mild spoon-fed chicken paprikash-style stew made with soft potato and carrot instead of a heavy sauce. A small amount of sweet paprika is optional; fully cooking the chicken is essential.
Simmer carrot and potato in a little water until almost soft. Cook chicken until the thickest piece reaches 74°C (165°F) on a food thermometer.
Continue simmering until the vegetables crush easily with a fork. If using sweet paprika, stir a small pinch into the cooking liquid and allow it to cook briefly.
Mash or blend the chicken and vegetables with enough liquid for a soft moist stew, checking that no chewy chicken strands or hard pieces remain. Stir in olive oil and cool before serving.
Serve a spoonable stew with finely prepared chicken and fully tender vegetables. Optional mild paprika is a flavour choice, not a requirement tied to a particular month of age.
Soft spoon-fed stew with very finely prepared chicken and tender vegetables.
The plain listed ingredients contain no intentionally added major allergens. Check spice blends and any added broth for allergens; use mild paprika rather than hot chilli.
Cool untouched cooked stew promptly and refrigerate covered. Reheat until steaming hot throughout, stir well and cool before feeding; discard bowl leftovers.
Cool untouched cooked stew promptly and refrigerate covered. Reheat until steaming hot throughout, stir well and cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
