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Chicken cacciatore recipe


Delicious healthy baby recipe courtesy of

Preparation time: 15 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 4 - Chicken Breast
    cut into chunks
  • 175 ml Chicken Stock Cube
  • 2 tins Chopped Tomatoes
  • 5 tsp Double Concentrate Tomato Purée
  • 2 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 - Onion
    finely diced
  • 2 - Red Pepper
    deseeded and cut into strips
  • 1 medium SuperValu Chillies
    red, deseeded and sliced (optional, leave out if preparing for a young baby)
  • 0 - SuperValu Fresh Parsley Flat Leaf
    to serve
  • 0.5 tbsp SuperValu Fresh Rosemary
  • 0.5 tbsp SuperValu Fresh Thyme


  1. Preheat your oven to 180 degrees.
  2. Heat the oil in a deep, oven-proof pan that is big enough to fit the chicken in a single layer.
  3. Lightly brown the chicken for 3-4 minutes and set aside.
  4. Add the onion peppers, dried herbs, garlic and chilli to the pan and cook for 10 minutes until soft.
  5. Add in the stock and stir well, before adding the tomatoes and purée.
  6. Bring the mixture to the boil, add the chicken, cover and bake for 20mins.
  7. Remove the cover and cook for a further 15-20 minutes.
  8. Once the chicken is fully cooked remove from the oven sprinkle with parsley and serve with some rice, mashed potato or polenta.

Storage and Texture

  • 4mth+ -Not Suitable because of texture
  • 6-9mths – Blended with some texture. - Store in your 3oz or 4oz Babypotz
  • 9-12mths – Minced and mashed with soft lumps. - Store in your 5oz or 6oz Babypotz
  • Finger Food – Allow your baby to eat whole as you would serve the family. - Store in your 8oz portion pot and heat as required.

Thanks to for sharing this recipe.


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