Cilantro-Lime Chicken with Rice

From the garden

• 1 bunch fresh cilantro, leaves and tender stems chopped, divided
• 3 cloves garlic, minced

From the pantry

• 2 lb boneless, skinless chicken thighs
• 3 limes — 2 juiced for the marinade, 1 cut into wedges to serve
• 1½ tsp ground cumin
• 1 tsp chili powder
• 3 tbsp olive oil — divided
• 1½ cups long-grain white rice, rinsed
• 2¼ cups chicken stock
• salt — to taste
• black pepper

1. Whisk the juice of 2 limes with 2 tablespoons of the olive oil, the garlic, cumin, chili powder, half the chopped cilantro, and a generous pinch of salt. Toss the chicken thighs in the marinade and let them sit 15 minutes at room temperature (or up to overnight in the fridge).
2. Meanwhile, bring the rice and stock to a boil in a lidded pot with a pinch of salt. Cover, drop to the lowest heat, and cook 15 minutes. Turn off the heat and let it steam, covered, 5 more minutes.
3. Heat the remaining tablespoon of oil in a large skillet over medium-high until shimmering. Shake excess marinade off the thighs and lay them in the pan. Cook 5–6 minutes per side, until deeply browned and an instant-read thermometer hits 165°F at the thickest part.
4. Rest the chicken on a cutting board for 5 minutes. Fluff the rice with a fork and fold in most of the remaining cilantro plus a squeeze from one of the lime wedges.
5. Slice the chicken and serve it over the cilantro-lime rice, scattered with the last of the cilantro and the lime wedges alongside.