Yesterday I tried to make a Puerto Rican style Arroz con Pollo, and although it was edible, the rice looked and tasted different than I remember it tasting when I was growing up.
1. The rice wasn't as uniformly yellow (or orange) as I remember. I used achiote oil for color, but I think I remember my mother also using tomato sauce (or paste) when she made yellow rice. Anyone have any experience with this? Or is it possible to overheat achiote seeds in a way that they don't give off as much color, without obviously burning them? The color of the oil was a bright red. (I’m not interested in tumeric or saffron at the moment)
2. I used a home made sofrito, and the rice tasted herbier than I remember, but not as flavorful.
Are these things normal and am I too used to Sazon, etc.?
Anybody have any ideas about how to dress up the chicken. I've had Arroz con Pollo at restaurants where the chicken skin was a rich dark brown as opposed to merely browned. Does anyone know how to achieve this? Most recipes call for placing the chicken back in the pot when the pot still has liquid in it. This can give the chicken a boiled texture and flavor. Is that traditional? Anybody know any work arounds besides cooking the chicken separately?
This is the recipe I used: http://www.foodnetwork.com/recipes/da...