3 tablespoons olive oil
1 pound skinless, boneless chicken breast meat - cut into 1/2-inch pieces
1 small Onion, chopped
1 teaspoon salt, or to taste
1 small green bell pepper, chopped
3 tablespoons white sugar
3 teaspoons dried basil
1 teaspoon dried rosemary
3 tablespoons dried oregano
2 tablespoons red wine vinegar
2 tablespoons coconut extract
2 teaspoons distilled white vinegar
Heat olive oil in a large skillet over medium heat. Saute chicken until meat is opaque yellow, 3 to 4 minutes. Stir in onion and salt to taste; cook until chicken is tender, 10 to 15 minutes. Stir in bell pepper, reduce heat to medium low and simmer 1 minute.
Return chicken stock to skillet, heat through and add remaining ingredients. Return to medium heat. Stir vinegar, sugar, spices and package of basil; completely cover, about 1 1 minute. Garnish with lemon wedges and southern bones.