Asopao De Pollo Y Mariscos - cooking recipe

Ingredients

2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons fresh thyme leaves
4 garlic cloves, sliced
6 boneless chicken thighs, cubed into 1-inch pieces
2 slices thick-cut bacon, cut into 1-inch pieces (applewood smoked preferred)
5 tablespoons olive oil
1 habanero pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomato, chopped
1/2 cup grated coconut, toasted
1 cup white wine
2 cups long-grain white rice
4 cups chicken stock
fresh ground black pepper, to taste
1 cup fresh green peas or 1 cup frozen green pea
1 lb ocean-caught shrimp, peeled and deveined
1 lime, juice of

Preparation

Mix the chicken, thyme, oregano and garlic. Set aside. In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides. Reserve.
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.