In a skillet on the stove, melt your butter and olive oil together. Then, saute your diced onion and bell pepper until just soft.
Add your tomato paste, chicken stock, salt & pepper, basil, oregano, and shredded chicken. Bring to a boil. Then, allow this to simmer for roughly an hour (uncovered).
Right before serving, add your lemon juice and your chopped tomatoes. You can also add a few pinches of arrowroot powder at this point – this will help to thicken the sauce. Taste the sauce – does it need more oregano? More salt? A dash of vinegar? Use your palate! Make it how you want it!
Serve the chicken gumbo laddled over a nice bed of brown rice – or, as in our case, a nice bed of barley (slow simmered in homemade chicken stock – yum!).