1. Steam or boil the chicken until fully cooked (approximately 15 minutes), then finely shred it.
2. Hard boil the egg until cooked through (about 10 minutes), cool it, and chop into small pieces.
3. Peel the papaya, remove any seeds, and cut it into small pieces.
4. Cook the rice in water until soft (around 15 minutes), reserving some of the cooking liquid.
5. Combine the chicken, egg, papaya, and rice in a blender and puree until smooth, adding a little of the reserved liquid if needed for a thinner consistency.
6. Allow the puree to cool to room temperature before serving to the baby.

Summary:

This baby-friendly lunch puree provides a balanced mix of high-quality protein, gentle fruit, and carbohydrates, ideal for infants aged 4-10 months.

Storing Options:

Store any remaining puree in an airtight container in the refrigerator for up to 24 hours, or freeze in baby-sized portions.

Potential Allergies:

Caution is advised as egg is a common allergen; introduce it gradually if there is a family history of allergies.

Side Effects:

Ensure the puree is smooth and cooled properly to avoid choking hazards and digestive discomfort.