• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm wedges (no need to peel).
• Pop the wedges onto a large (lined) baking tray.
• Drizzle with oil, and season with BBQ rub, salt and pepper then toss to coat. Spread out in a single layer.
• Cook on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, trim and thinly slice the scallion.
• Cut the tomato into 2cm chunks.
• Halve, peel and chop the onion into small pieces.
• Mix the onion and tomato in a bowl and season with salt and pepper.
• Drain and rinse black beans then pop into a medium bowl and roughly mash with a fork.

TIP: The smaller you chop the onion, the less of a bite it will have.

• Place a pot over high heat with 150ml water (per 2P).
• Add the BBQ sauce, chipotle paste and ¼ tsp salt (per 2P) and pepper.
• Bring the sauce to the boil, giving it a good stir to ensure everything is combined.
• Once boiling, lower the heat to medium then add the chicken and beans.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Cover and simmer until chicken is cooked and tender, 10-12 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Chicken is safe to eat when no longer pink in the middle.
• Stir occasionally to prevent sticking and lower the heat if necessary.

• Once chicken has cooked, taste the sauce and season with salt and pepper, if required. It should have a thick consistency.
• Pop the BBQ chicken and bean mix into an oven dish and top with the chorizo and grated cheese. 
• Bake in the oven until the cheese is golden and bubbly, 5-6 mins. 

TIP: If the sauce becomes too thick, loosen with a splash of water.

• Remove the potato wedges from the oven and sprinkle over the onion and tomato salsa. 
• Garnish the BBQ chicken with the sliced scallion. 
• Serve separately and have everyone pile the BBQ chicken on top of their wedges at the table.