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

Ingredients

• 8 cups Gluten-Free Bread
• about 113 g Chorizo
• about 113 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 8 cups of Gluten-Free Bread into 1.27 cm 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 95°C for 15-20 minutes until lightly dried but not browned.
2. 2Heat the 1/4 cup of Olive Oil in a large (30.48 cm or larger) skillet over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the about 113 g of Chorizo and about 113 g 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 148.9-162.8°C 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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