1 cup all-purpose flour
1/3 cup olive oil
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 bay leaves
1 teaspoon garlic powder
1 cup chicken broth
1/4 cup rice wine vinegar
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
salt and pepper to taste
1 pound skinless, boneless chicken, cubed
1 cup milk, or as needed
In a large heavy skillet over medium heat, mix together flour, olive oil, red pepper flakes, tarragon, oregano, basil, bay leaves, garlic powder, chicken broth, vinegar, onion powder, dry mustard, paprika, salt and pepper. Cook until all ingredients are thoroughly combined, about 5 minutes. Place chicken in skillet, and stir in milk.
When chicken is cooked stir in chicken stock, and stir along with remaining flour, olive oil, tomato paste, chicken stock, rice vinegar, and bell peppers and onions. Cook over medium heat for about 15 minutes, or until chicken is chicken. Stir chicken into cornbread mixture to cook and brown all sides.