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1
Preheat the oven to 400.
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2
In a medium bowl, toss the chicken with the garlic, oregano and thyme.
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3
Let stand for 30 minutes at room temperature.
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4
Spread the coconut on a small baking sheet and toast until golden, about 1 minute.
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5
Let cool.
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6
In a large, deep skillet, heat the olive oil.
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7
Add the chicken and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
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8
Using a slotted spoon, transfer the chicken to a bowl.
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9
Add the bacon to the skillet and cook until the fat has rendered and the bacon is beginning to crisp, about 3 minutes.
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10
Add the onion, bell peppers and chile and cook until the onion is translucent and the peppers have softened, about 3 minutes.
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11
Stir in the tomato and cook for 1 minute.
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12
Stir in the rice and toasted coconut, then stir in the wine and cook until most of it has been absorbed, about 2 minutes.
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13
Return the chicken to the skillet.
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14
Add the stock and season with salt and black pepper.
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15
Bring to a boil, cover and simmer over moderately low heat until the rice is barely tender, about 25 minutes.
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16
Stir in the shrimp, peas and lime juice.
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17
Cover and cook until the rice is tender and the shrimp are cooked through, about 6 minutes longer.
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18
Discard the chile and season with salt and pepper.
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19
Serve, passing lime wedges, jalapenos and hot sauce at the table.
