1. Chop the onion and pepper.
2. Remove the olive pits, if the olives are to be incorporated into the recipe.
3. Brown chicken over medium heat in a large saucepan with a splash of olive oil.
4. Once well browned, remove excess fat that is released with a spoon.
5. Lower the heat and add the onion and bell pepper.
6. Salt lightly, stir and cover.
7. Allow to cook for about 10 minutes over low heat, stirring occasionally.
8. Add the peeled and grated tomato, paprika and olives, allow to simmer for another 20 minutes covered, stirring occasionally.
9. Heat the broth.
10. Add 6.3 cups of the broth, to saucepan.
11. Bring to a boil, the reduce heat.
12. Let the chicken simmer for about 15 minutes, covered.
13. Increase the heat, and when boiling, add the rice and fava beans and spreading them all over the pan (if the beans are large, it is best to cook them separately, peel and add five minutes before the end of cooking) .
14. Remove and let it cook over low heat for about 15-18 minutes, stirring occasionally.
15. If it is dry, add some of the remaining ½ liter of broth, always keeping it very warm.
16. When the rice is just right, adjust flavor with salt.
17. Serve.

YIELDS: 4-6 people

Source: Rabbi Alan Ira Silver