- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“A traditional leftover dish that combines cooked shredded chicken with cubes of stale bread browned in a pan with olive oil and onion. Finished with fresh parsley and chives and melted cheese, it delivers a contrast between the crispy bread on the outside and the soft filling.”
What you need to know
- The use of firm stale bread ensures structured pieces that absorb the fat without falling apart.
- Sautéing the onion until transparent before adding the meats creates the sweet aromatic base of the skillet.
- The addition of fresh herbs at the end of cooking preserves the essential oils and the green aroma.
Ingredients
Main
- 2 cups shredded chicken
- 1 cup of stale bread cut into cubes
- 1/2 cup of chopped onion
- 2 tablespoons olive oil
- 1/4 cup of chopped parsley
- 1/4 cup of chopped green onions
- Salt and pepper to taste
- 1/2 cup of grated cheese (optional)
Instructions
Principal
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the shredded chicken and mix well.
- Season with salt and pepper to taste. Cook for about 5 minutes.
- Add the bread cubes and toss to coat well with the seasoning.
- Add the chopped parsley and green onions, mixing gently.
- If desired, add the grated cheese and mix until melted.
- Cook for another 3 to 5 minutes, until the bread is slightly crunchy.
- Serve hot, accompanying with a salad or rice.
Chef's tips
- Cut the bread into regular two-centimeter cubes to obtain uniform toasting throughout the pan.
- Keep the heat medium-low to brown the bread gradually without burning the cheese residues.
- Use chicken cooked in a well-seasoned homemade broth to intensify the internal moisture of the migas.
Variations
- Migas with Smoked Sausage: add thin slices of calabresa sausage browned in olive oil before adding the chicken.
- Leek Migas: replace half of the chopped onion with thinly sliced leeks in the initial sauté step.
- Gratinéed Migas: place the mixture in a baking dish with extra cheese and bake at 200°C for ten minutes.
Substitutions
- The day-old French bread can be replaced by slices of rustic sourdough bread or dense cornbread cut into cubes.
- Standard grated cheese can be swapped for semi-cured Canastra cheese, cubed coalho cheese, or grated mozzarella.
- The shredded chicken can be replaced with leftover shredded roast beef or sautéed pork loin cubes.
How to store
Store leftovers in an airtight glass jar in the refrigerator for up to three days. Reheat directly in a hot skillet greased with a thin drizzle of olive oil for four minutes to regain the crispy texture of the bread, avoiding the microwave which softens the dough.
Can it be frozen?
It is not recommended to freeze the finished dish, as the bread absorbs residual moisture upon thawing and loses its characteristic crunch, resulting in a soggy texture. Freeze only the cooked and shredded chicken in a closed container for up to ninety days.
What to serve with
Serve accompanied by a green leaf salad with lemon zest, fluffy white rice cooked with garlic, and black beans with a velvety broth.
Frequently asked questions
Is grated cheese indispensable in the migas recipe?
Cheese is optional, but it provides a creamy binding and saltiness that balance the dry texture of the toasted bread cubes.
Can I use raw chicken breast directly in the pot?
Not indicated; the chicken must be cooked and shredded beforehand to ensure it is soft and cooks in the correct time with the bread cubes.
How to prevent stale bread from getting rubbery or soft?
Brown the bread cubes over medium heat in a wide pan with enough olive oil and stir only as much as necessary to create a crispy golden crust.
What is the best type of bread to make chicken crumbs?
Stale bread with a firm crust and consistent crumb from one to two days old, such as French or Italian bread, are the most recommended because they hold their shape.
