Cilantro lime braised chicken with savory rice

Season skin-on bone-in chicken legs generously with salt and pepper.

Brown them in a rondeau or shallow pot until dark golden brown on the skin side.

Add crushed whole garlic cloves, half an onion quartered, torn cilantro, cumin, paprika and a generous amount of lime juice.

Add water up to the skin without covering it; simmer an hour or so until the meat is very tender.

Cook the rice in some of the braising liquid with a bay leaf, covered with water, 20 minutes until fluffy.

Rest the rice off the heat 5 minutes.

Move the legs to a roasting tray and broil on low 15 minutes to crisp the skin.

Add fresh lime juice and zest to the braising liquid, reduce by about half to between a broth and a rich sauce, and finish with chopped cilantro.

Plate the rice, sauce over, the crispy chicken, and another round of sauce.