From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed cassava, chayote and chicken
A very Brazilian lunch for the start of solids: soft cassava, mild chayote and very finely shredded chicken. Cassava gives energy and the chicken brings iron and protein.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 40 min40 min
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Makes 3 servings Freezer-friendly
Ingredients
- 1 piece of peeled cassava (yuca), about 4 oz (120 g); frozen yuca works too
- ½ chayote (or zucchini)
- 1 small skinless chicken thigh or breast fillet, about 3 oz (80 g)
- ¼ small onion, finely chopped
- 1 garlic clove, crushed
- 1 drizzle olive oil
How to make
- 1Cut the cassava into chunks, remove the woody core and boil for about 25 minutes, until very soft.
- 2Peel the chayote, dice it and steam for about 10 minutes.
- 3Sauté the diced chicken in the olive oil with the onion and garlic, cover with water and simmer, covered, for about 20 minutes.
- 4Shred the chicken very finely and mash the cassava and chayote with a fork, each in its own spot.
- 5Serve side by side, not mixed, with a little of the chicken broth.
Tips
- Texture (6 months): everything mashed with a fork and the chicken almost in threads, moist with the broth.
- Cassava core: always remove the tough fiber in the middle before mashing.
- No salt and no bouillon: the flavor comes from the onion and garlic.
- Storage: freeze in portions for up to 1 month. In the fridge, up to 2 days.