Brunswick Stew

• 4 ounces pancetta cut into large dice
• vegetable oil
• 2 chili peppers
• 1 1/8 pounds rabbit in pieces
• 3 5/16 pounds chicken skinless
• 1 tablespoon salt
• chicken broth 2 lt.
• 2 bay leaves
• 2 celery stalks
• 2 1/4 pounds potatoes in large pieces
• 2 carrots large, sliced
• 2 onions in wedges
• 1 2/3 cups navy beans cooked
• 1 1/2 cups corn kernels
• 6 3/4 cups tomatoes peeled, canned tomatoes may be used
• 1/4 cup red wine vinegar
• 2 limes
• hot sauce

1. In a very large saucepan, fry the pancetta with two drops of vegetable oil on medium heat until crispy. Remove and set aside.
2. In the oil from the pancetta, saute the chili peppers. Remove and set aside.
3. Season the rabbit and chicken pieces with salt and saute in the same saucepan. Remove and set aside.
4. Add 2 cups chicken broth to the saucepan. Reduce for 5 minutes.
5. Add the rest of the chicken broth, rabbit, chicken, chili peppers, bay leaves, celery, and potatoes. Bring to a boil. Cover the saucepan and lower the heat, stir occasionally and cook for 1 1/2 hours.
6. Turn off the heat and place the rabbit and chicken pieces in a bowl. Let them cool and shred. Place back in the saucepan.
7. Add the carrots and bring to a boil. Cook on low heat without a lid for 25 minutes or until the carrots are tender.
8. Add the onion, beans, corn kernels, and tomatoes. Continue to cook on low heat for 30 minutes.
9. Turn off the heat and add the vinegar and lime juice. Taste for salt and add, if needed. Add hot sauce to taste.
10. For richer taste, prepare one day before serving.

vegetable oil, chili peppers, chicken skinless, salt, chicken broth, bay leaves, celery stalks, potatoes, carrots, onions, corn kernels, tomatoes, red wine vinegar, limes, hot sauce

Taken from www.yummly.com/recipe/Brunswick-Stew-632231 (may not work)