Ingredients

• 4 garlic cloves, halved

• Kosher salt

• 3 tablespoons extra-virgin olive oil

• One 3 1/2 pound chicken, cut into 8 pieces

• 1/4 cup plus 2 tablespoons chopped cilantro

• 2 large poblano chiles

• 2 ounces lean, smoky bacon, cut into 1/4-inch dice

• 1 medium onion, finely chopped

• 1 large jalapeño, seeded and minced

• 1 1/2 cups medium-grain Spanish rice, such as Valencia or Bomba

• 1/2 cup dry sherry

• 1 can (14 ounces) whole peeled tomatoes, crushed, juices reserved

• 2 cups chicken stock or canned low-sodium broth

• Lime wedges, for serving