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-inch pieces
1 large onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 small Scotch bonnet chile—stemmed, halved and seeded
1 large tomato, chopped
2 cups long-grain white rice
1 cup dry white wine
5 cups chicken stock or low-sodium broth
Salt and 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