Andrew Zimmern Cooks: Caribbean Asopao with Chicken & Shrimp

Ingredients

• 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 1/4-inch pieces
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 habanero chile
• 1 large tomato, chopped
• 2 cups long-grain white rice
• 1 cup dry white wine
• 5 cups chicken stock
• Salt
• 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