Sabor Parilla Plate For Two Recipe

Time1h

Serves2

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Ingredients

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1
Prepare Fire Roasted Chicken
Preheat the grill to medium-high heat. Season the chicken pieces with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.
2
Cook Churrasco Steak
Season the churrasco steak with salt, pepper, and a drizzle of olive oil. Grill for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to ensure it reaches an internal temperature of 130°F (54°C). Let it rest before slicing.
3
Grill Andouille Sausage
Place the andouille sausage links on the grill and cook for about 4-5 minutes per side until they are browned and heated through. Remove from the grill and slice into bite-sized pieces.
4
Prepare Adobo Pork
Season the pork with adobo spices and sear in a hot skillet with a little oil for 3-4 minutes on each side. Then, cover and cook on low heat for 1.5 to 2 hours until tender. Once cooked, shred the pork using two forks.

5
Grill Vegetables
Toss assorted vegetables (such as bell peppers, zucchini, and onions) in olive oil, salt, and pepper. Grill on medium heat for about 8-10 minutes or until slightly charred and tender.
6
Make Spanish Rice
In a pot, heat olive oil over medium heat. Add 1 cup of rice and toast for 2-3 minutes. Stir in 2 cups of chicken broth, diced tomatoes, and seasonings (cumin, paprika). Bring to a boil, then reduce heat and simmer covered for 20 minutes until rice is tender.

7
Plate the Dish
On a large platter, arrange the grilled chicken, churrasco steak, sliced andouille sausage, and shredded adobo pork. Add the grilled vegetables and Spanish rice on the side. Serve with chimichurri, spicy BBQ, and garlic aioli sauces on the side.