"Floribbean" cooking is all about Island style meeting Florida's amazing multiple growing seasons and impressive bounty from the sea, sky and land. This Asopao (stew) is pure Trini magic, filtered through the prism of the local Miami chef who taught me this dish 20 years ago. My family devours this stove to table meal at least once a month.





Ingredients

2 tbs. fresh oregano

1 tbs. fresh thyme

2 tbs. fresh thyme leaves

4 garlic cloves, sliced

6 boneless chicken thighs, cubed into 1-inch pieces

2 slices fruit-wood-smoked thick-cut bacon, cut into 1-inch pieces

5 tbs. olive oil

1 scotch bonnet pepper

1 large onion, minced

1 red pepper, chopped

1 yellow pepper, chopped

1 cup fresh tomatoes, chopped

1/2 cup grated coconut, toasted

1 cup white wine

2 cups long-grain white rice

4 cups chicken stock

Freshly ground black pepper

1 cup fresh or frozen cooked green peas

1 lb. of ocean-caught shrimp, U-15 size work best, peeled and deveined

Juice of 1 lime


Directions

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.