Migas Extremeñas (Extremaduran Fried Breadcrumbs) with Gluten-Free Bread

Ingredients

• 8 cups Gluten-Free Bread
• 4 oz Chorizo
• 4 oz Bacon
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• 1/4 cup Olive Oil
• 1 tsp Paprika
• 1/2 cup Chicken Broth
• to taste Salt
• to taste Black Pepper

Instructions

1. 1Cut the 8 cups of Gluten-Free Bread into 1/2-inch cubes. Spread the bread cubes in a single layer on a baking sheet and let them air dry overnight, or toast them in an oven preheated to 200°F (95°C) for 15-20 minutes until lightly dried but not browned.
2. 2Heat the 1/4 cup of Olive Oil in a large (12-inch or larger) skillet over medium heat (approximately 300-325°F or 150-160°C). Add the 4 oz of Chorizo and 4 oz of Bacon to the skillet and cook, stirring occasionally, for 8-10 minutes until both are browned and crispy.
3. 3While the meat is cooking, finely dice the 1 medium Red Bell Pepper and mince the 4 cloves of Garlic. Once the chorizo and bacon are crispy, add the diced 1 medium Red Bell Pepper and minced 4 cloves of Garlic to the skillet. Cook, stirring frequently, for 5-7 minutes until the bell pepper is softened and the garlic is fragrant.
4. 4Add the dried 8 cups of Gluten-Free Bread cubes to the skillet with the cooked meat and vegetables. Stir well to ensure the bread cubes are evenly coated with the oil and pan drippings.
5. 5Sprinkle the 1 tsp of Paprika, 1/2 tsp of Salt, and 1/4 tsp of Black Pepper over the bread mixture. Pour in the 1/2 cup of Chicken Broth. Continue to cook over medium heat (approximately 300-325°F or 150-160°C), stirring frequently, for 15-20 minutes, until the breadcrumbs are golden brown and crispy throughout.
6. 6Serve the Migas Extremeñas immediately while hot.

Substitutions

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