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IDDSI Level 5 recipe mashed chicken and sweet potatoes dysphagia living

Level 5 – Pureed Chicken with Mashed Sweet Potatoes

Silky-smooth pureed chicken served with creamy mashed sweet potatoes, specifically designed for those requiring IDDSI Level 5 textures. This nutritious meal provides high-quality protein and essential vitamins while maintaining the perfect consistency for safe swallowing. The gentle cooking method ensures maximum flavor retention while achieving the required smooth, lump-free texture that flows easily off a spoon.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 people
Course: Main Course
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Pureed Chicken
  • 300 gr chicken breast or thigh (boneless and skinless)
  • 240 ml low-sodium chicken stock
  • 60 ml whole milk
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 pc onion (minced)
  • 1 pc clove garlic (minced)
  • 1/2 tsp dried thyme
  • 2-3 tbsp warm milk (to smoothen the texture, optional)
  • pepper and salt
For the Sweet Potatoes Puree
  • 400 g sweet potatoes ( peeled and cubed)
  • 80 ml whole milk
  • 2 tbsp unsalted butter
  • 1 tbsp honey/sugar optional
  • cinnamon powder optional
  • salt

Equipment

  • Large saucepan with lid
  • Medium saucepan
  • Food processor or high-speed blender
  • Fine-mesh sieve or strainer
  • Potato masher
  • Digital kitchen scale
  • Measuring cups and spoons
  • Wooden spoon
  • Large spoon for testing consistency

Method
 

Step 1: Preparing the Chicken
  1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
  2. Add chicken breast/thigh to the pan along with chicken stock, ensuring the liquid covers the meat.
  3. Add thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
  4. Remove chicken from cooking liquid (reserve the liquid) and let cool slightly. Shred or roughly chop the chicken.
  5. Place cooked chicken in food processor. Add 4-5 tablespoons of the reserved cooking liquid, milk, and butter. Process for 2-3 minutes until completely smooth and lump-free.
  6. Gradually add more warm milk or cooking liquid until the puree reaches the desired consistency - it should flow off a spoon but hold its shape briefly.
  7. For ultra-smooth texture, pass the puree through a fine-mesh sieve, pressing with the back of a spoon.
Step 2: Preparing the Sweet Potatoes Puree
  1. Place cubed sweet potatoes in a medium saucepan and cover with cold water. Bring to boil and cook for 15-20 minutes until very tender and easily pierced with a fork.
  2. Drain thoroughly and return to pan. Add butter and mash until smooth. Gradually add warm milk until desired consistency is reached.
  3. Stir in honey (if using), cinnamon, and salt to taste. For extra smoothness, pass through a fine sieve or blend briefly.

Notes

 

Texture Guidelines

IDDSI Level 5 - Minced & Moist: This recipe creates a smooth puree that flows easily off a spoon but maintains some body. The texture should be:
  • Completely smooth with no lumps or chunks
  • Cohesive and not sticky
  • Easy to swallow without chewing
  • Flows readily from a spoon when tilted
  • Suitable for those with moderate dysphagia
 

Flow Test (Recommended)

Perform the flow test to ensure proper IDDSI Level 5 consistency:
  1. Place a large spoonful of the pureed chicken on a standard dinner spoon
  2. Tilt the spoon at a 45-degree angle
  3. The puree should flow off the spoon within 10 seconds but leave a small residue
  4. It should not hold peaks when lifted with a spoon
  5. The texture should be completely smooth with no lumps detectable by tongue against palate
 
 

Tips for Success

  • Ensure chicken reaches proper internal temperature (165°F/74°C) for food safety while maintaining moisture through gentle poaching.
  • Add liquids gradually so it's easier to thin than to thicken. Keep extra warm milk handy for adjustments.
  • Using a fine-mesh sieve ensures no fibrous pieces remain, crucial for safe swallowing.
  • Don't skip the aromatics (onion, garlic, thyme), they can add essential flavor to compensate for the smooth texture.
  • Serve warm but not hot. Test temperature before serving to prevent burns.
 

Storage

  • Refrigerator: Store covered for up to 3 days at 4°C (39°F) or below. Reheat gently, stirring frequently, and add liquid if needed to restore consistency.
  • Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in refrigerator and reheat slowly, whisking in additional liquid to restore smooth texture.
  • Reheating: Warm gently in microwave or stovetop, stirring every 30 seconds. Add warm milk or stock if mixture becomes too thick after storage.