Romanian Chicken Pilaf

Cut the large chicken into pieces, removing any excess skin and trimming away any visible fat. Pat the pieces dry with paper towels to help them brown evenly.

Heat the butter or lard in a large, heavy-bottomed pot over medium-high heat until melted and foaming. Working in batches if necessary, brown the chicken pieces on all sides until golden, about 8–10 minutes total.

Remove the browned chicken pieces from the pot and set aside on a clean plate. Pour off excess fat from the pot, leaving about 1 tablespoon in the bottom.

Add the rice directly to the pot and stir constantly for 2–3 minutes, allowing it to toast lightly and absorb the remaining fat. This step develops the rice's flavor and prevents it from becoming mushy.

Return the chicken pieces to the pot and pour in the chicken broth, stirring gently to combine. Season with salt to taste, stirring once more.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot tightly with a lid. Simmer until the rice is tender and has absorbed most of the liquid, about 25–30 minutes.

Remove from heat and let the pilaf rest, covered, for 5 minutes to allow the rice to fully absorb any remaining moisture. Fluff gently with a fork before serving.