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1
In a mortar, pound the garlic to a paste with 1/2 teaspoon of salt.
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2
Stir in 1 tablespoon of the olive oil.
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3
In a large bowl, combine the chicken pieces with the garlic paste and 1/4 cup of the cilantro; toss to coat.
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4
Let stand at room temperature for 30 minutes.
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5
Roast the poblanos over an open flame or under the broiler until charred all over.
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6
Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.
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7
Stem, peel and seed the poblanos, then cut them crosswise into 1/2-inch-wide strips.
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8
Preheat the oven to 350.
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9
Heat the remaining 2 tablespoons of olive oil in a medium enameled cast-iron casserole.
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10
Add half of the chicken pieces and cook over moderate heat until golden brown.
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11
Transfer to a plate.
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12
Repeat with the remaining half of the chicken.
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13
Add the bacon to the casserole and cook over moderately low heat until the fat begins to melt, about 2 minutes.
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14
Add the onion and jalapeno and cook, stirring, until softened, about 5 minutes.
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15
Add the rice and stir over moderate heat until well coated with fat, about 3 minutes.
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16
Add the sherry and boil, stirring, until absorbed, about 2 minutes.
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17
Add the tomatoes and their juices, the poblanos, stock and 1 teaspoon of salt, then bring to a boil.
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18
Tuck the chicken into the rice, cover and bake for 35 minutes, or until the rice is tender and the stock absorbed.
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19
Let stand, covered, for 10 minutes.
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20
Sprinkle with the remaining 2 tablespoons of cilantro; serve with lime wedges.
