2 tbs. fresh oregano
1 tbs. fresh thyme
2 tbs. fresh thyme leaves
4 garlic cloves, sliced
6 boneless chicken thighs, cubed into 1-inch pieces
2 slices fruit-wood-smoked thick-cut bacon, cut into 1-inch pieces
5 tbs. olive oil
1 scotch bonnet pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomatoes, chopped
1/2 cup grated coconut, toasted
1 cup white wine
2 cups long-grain white rice
4 cups chicken stock
Freshly ground black pepper
1 cup fresh or frozen cooked green peas
1 lb. of ocean-caught shrimp, U-15 size work best, peeled and deveined
Juice of 1 lime
Mix the chicken, thyme, oregano and garlic.
In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides.
Add the bacon and saute until browned.
Add the onions, peppers, hot pepper and stir for a few minutes to cook through.
Add the tomatoes.
Add the rice and coconut, and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
Remove the cover and stir in the shrimp, peas and lime juice.
Cover and cook for 8 minutes more.
Season to taste with sea salt, and serve.