Asopao De Pollo Y Mariscos

This recipe is supposedly a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.

• Ready In: 1 hr 20 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.
4. Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
5. 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.