Smoky BBQ Diced Chicken Breast & Black Bean Loaded Wedges

While the wedges cook, put the water for the sauce (see ingredients for amount) in a large saucepan on high heat.
Add the BBQ sauce, cider vinegar, chipotle paste and a pinch of salt and pepper. Stir well to combine and bring to a simmer.

Stir in the chicken and bring to a boil, then lower the heat to medium and cover with a lid.
Simmer until the chicken is cooked and tender, 15-20 mins, stirring halfway and lowering the heat if necessary.
Once cooked, remove the pan from the heat and transfer the chicken to a board with a slotted spoon. Roughly chop the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken simmers, trim and thinly slice the spring onion. Trim and grate the carrot (no need to peel). Grate the cheese.
Drain and rinse the black beans in a sieve (see ingredients for amount). Pop half the beans into a medium bowl and roughly mash with a fork.
Once the chicken is cooked and out of your pan, add the black beans (both whole and mashed) and carrot to the remaining sauce in the pan.

Stir everything together, then boil vigorously on high heat until reduced to a thick sauce, 4-5 mins. TIP: Stir frequently and cook for a bit longer if you need to - you want it really thick!
Once thickened, stir in the chopped chicken and simmer for 2 mins, then remove from the heat. Taste and add salt and pepper if needed.

When the wedges are ready, transfer them to an ovenproof dish. Spoon the chicken and sauce on top.
Sprinkle over the cheese, then bake in the oven until golden and bubbling, 5-6 mins.
When ready, remove from the oven and sprinkle over the spring onion to finish.
Enjoy!