A staple in Brazilian babies' first meat introductions, this papinha blends steamed pumpkin with poached chicken breast into a silky purée. Free of salt and sugar, it gives babies starting solids a source of iron and vitamin A.
Peel and dice the pumpkin, place it in a steamer basket and cook over low heat for 12 minutes until soft enough to mash with a fork.
Poach the chicken breast in simmering water, covered, for 15 minutes, making sure no pink remains in the centre.
Combine the steamed pumpkin and chicken with the olive oil and blend, adjusting the consistency with poaching water if needed.
Divide the purée into ice-cube trays and let it cool; once at room temperature it keeps for 2 days in the fridge.
If chicken is a first-time food, follow the single-ingredient rule and wait 3 days before introducing anything new. The purée keeps for 1 month in ice-cube trays; do not refreeze a thawed portion.
For a thinner texture, thin the purée with breast milk or formula instead of the poaching water; this boosts protein while softening the flavour.
Admin DadaGastro · verified in test kitchenTavuk göğsü yerine haşlanmış hindi filetosu kullandım, kıvamı aynı zeytinyağı miktarıyla tutturdum ve püre yine pürüzsüz çıktı. Bebeğim tavuğa henüz alışkın değildi, bu değişiklik iyi bir başlangıç oldu.
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