Rachael Ray's Tangerine Barbecue Chicken and Corny Couscous
Pinch Pennies Without Sacrificing Taste
Everyone knows Rachael Ray is the queen of whipping up a filling meal in a flash, and now she proves she can do it all without breaking the bank.
The chef prepares cheesy Italian penne with less than $10.Try your hand at some recipes shared by Ray that are both delicious and wallet-friendly.
Total spent on this meal of Tangerine Barbecue Chicken and Corny Couscous? $10.42!
In a large nonstick skillet, heat 1 tablespoon of extra-virgin olive oil with 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm.
Add 1 tablespoon extra-virgin olive oil with 1 turn of the pan to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
Add 1/2 cup chicken broth, the tangerine peel and juice, Worcestershire sauce, brown sugar and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.
In a large saucepan, heat the remaining 1 tablespoon extra-virgin olive oil with 1 turn of the pan, over medium heat. Add the corn, scallions and 1/4 chopped bell pepper; stir in the remaining 1 1/2 cups chicken broth and bring to a boil. Stir in the couscous, turn off the heat, cover the pan tightly and let stand for 5 minutes. Fluff the couscous with a fork. Serve with the chicken.