Spicy Chicken And Rice

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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 jalapeƱo, 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

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