Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 6 to 8
© Stephanie Meyer

How to Make It

Step 1    

Preheat the oven to 400°. In a medium bowl, toss the chicken with the garlic, oregano and thyme. Let stand for 30 minutes at room temperature.

Step 2    

Spread the coconut on a small baking sheet and toast until golden, about 1 minute. Let cool.

Step 3    

In a large, deep skillet, heat the olive oil. Add the chicken and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Step 4    

Add the bacon to the skillet and cook until the fat has rendered and the bacon is beginning to crisp, about 3 minutes. Add the onion, bell peppers and chile and cook until the onion is translucent and the peppers have softened, about 3 minutes. Stir in the tomato and cook for 1 minute. Stir in the rice and toasted coconut, then stir in the wine and cook until most of it has been absorbed, about 2 minutes. Return the chicken to the skillet. Add the stock and season with salt and black pepper. Bring to a boil, cover and simmer over moderately low heat until the rice is barely tender, about 25 minutes.

Step 5    

Stir in the shrimp, peas and lime juice. Cover and cook until the rice is tender and the shrimp are cooked through, about 6 minutes longer. Discard the chile and season with salt and pepper. Serve, passing lime wedges, jalapeños and hot sauce at the table.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5