Anyone know how to make the Portuguese Rice from Costa Verde (Toronto)?
Thanks to this forum I found a good take out place called Costa Verde at the corner of rogers and oakwood. They have great chicken, potatoes and rice that I usually get to feed my family of 4. We enjoy the rice very much because it is something ifferent from our usual everyday rice we eat at home. We are big fans of rice, we go through a 8kg bag in 2-3 weeks and are always looking for a new rice to make at home.
Now this rice from Costa Verde, I have no idea what they use to make the great taste, I have tried Tomato Sauce, Chicken and Beef bouillon cubes with red food coloring, Red Peppers sauce, saffron/turmeric with food coloring and a bunch of other stuff and recipes from the internet but can't get the right taste. The closest I have come is using a seasoning called Sazon Goya with Culantro and Achiote and the color is almost the same but it looks like a kind of ugly radio active orange with a bland taste, like it is missing a lot of ingredients.
Anyone know how to make it? If you want the chicken sauce they use at this place it is frank's hot sauce, I am certain because I saw the guy pouring it from a bottle. I haven't been able to try it because I have no grill.
Sorry I can't help you with the rice recipe, but I completely agree about the Frank's hot sauce comment. I had chicken (very tasty, too) from the Oakwood location and I SWORE it was Franks. Thank you for confirming it. Unfortunately, I actually bought a small container of it (in generic packaging) to bring home and have with the chicken. Finding out that it was Franks, kinda brought down the quality of the cooking at Costa Verde, for me. I always use it for Buffalo wings, but I thought the Portuguese places used a special piri-piri sauce. Maybe some of the other churrasco places make their own???
I am very surprised and sad to hear about the Frank's hot sauce. I have never eaten at Costa Verde, and.. not sure I'll be heading there any time soon.
Unfortunately I do notice more Portuguese places using generic hot sauce on their chicken. Even placing it at the table is weird in my opinion.
I am talking about the one on oakwood and rogers, the one on eglington and keele is completely different, unless they changed recently.
I'll give you the ingredients in a couple of Portuguese rice dishes. I have no idea what the Costa Verde rice is like, but maybe one of these recipes is like it, and seeing it will be helpful;
tomato rice: 3 tbsp olive oil, 1 med onion, 2 large ripe tomatoes, 1 clove garlic, 2 cups water, 1 tsp salt, 1 cup long-grain rice, 1 tbsp parsley, black olives.
beans and rice: 1/2 cup red kidney beans, 4 cups water, 3 tbsp olive oil, 1 small onion, 1 clove garlic, 1/2 bay leaf, 1 tsp salt, 1 cup rice, 1 tbsp wine vinegar, 1/2 tsp. white pepper.
spices used in a typical seafood rice dish: olive oil, onion, tomato, tomato paste, garlic, salt, rice, cilantro, hot peper sauce, saffron (crushed/soaked), turmeric.