- 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 cup unsweetened, shredded coconut, toasted
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 pound thickly sliced bacon, cut into 1-inch pieces
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 small Scotch bonnet chile—stemmed, halved and seeded
- 1 large tomato, chopped
- 2 cups long-grain white rice
- 1 cup dry white wine
- 5 cups chicken stock or low-sodium broth
- Salt and freshly ground black pepper
- 1 pound medium shrimp, shelled and deveined
- 1 cup fresh or thawed frozen peas
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- Finely chopped jalapeños and hot sauce, for serving
How to make this recipe
- 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.
- Spread the coconut on a small baking sheet and toast until golden, about 1 minute. Let cool.
- 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.
- 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.
- 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.