Chicken and Shrimp Floribbean Asopao
INGREDIENTS
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2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
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4 garlic cloves, thinly sliced
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1 tablespoon fresh oregano, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1/2 cup unsweetened, shredded coconut, toasted
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1/4 cup plus 1 tablespoon extra-virgin olive oil
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1/4 pound thickly sliced bacon, cut into 1-inch pieces
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1 large onion, finely chopped
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1 red bell pepper, finely chopped
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1 yellow bell pepper, finely chopped
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1 small Scotch bonnet chile, stemmed, halved and seeded
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1 large tomato, chopped
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2 cups long-grain white rice
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1 cup dry white wine
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5 cups chicken stock or low-sodium broth
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1 pound medium shrimp, shelled and deveined
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1 cup fresh or thawed frozen peas
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2 tablespoons fresh lime juice, plus lime wedges for serving
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Salt and freshly ground black pepper
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Finely chopped jalapeños and hot sauce, for serving
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