2 cups water
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 teaspoon soy sauce
3/4 teaspoon seasoned salt
6 slivered almonds
1 cup all-purpose flour
2 cups milk
Place water, oil and chicken in a large pot over medium heat. Bring to a boil and cook, stirring constantly, for 3 to 5 minutes.
Dip each ham half in the water mixture, then place in the pot with the water. Bring to a boil and cook, stirring constantly, for about 1 minute. Transfer to a plate, loosen from the bone.
Heat the olive oil in a large skillet over medium heat. Saute chile peppers and onions until tender, about 2 minutes. Gradually transfer to the skillet and stir in chicken. Cook for about 10 minutes, turning chicken about once, so that they do not burn. Transfer chicken to the skillet.
Heat the seasoned salt and add almonds and water mixture. Continue to cook, stirring occasionally, for about 15 minutes.
Stir kale into the skillet and cook for another few minutes. Transfer to the skillet.
Stir in flour and remove from heat. Pour into the pot and stir well. Return chicken to pot over medium heat, and cook until chicken is cooked through and liquid is reduced, about 5 minutes. Transfer chicken, keeping it warm, and season with salt and soy sauce. Bring to a rolling boil, reduce heat to medium, and simmer for about 15 minutes.
Place chicken pieces in the pot, chicken breasts side down, and sprinkle with 1 cup flour. Bring to a boil and reduce heat to low.
Remove chicken, discarding bones and skin. Transfer chicken to the pot and heat on high heat for about 5 minutes, stirring occasionally. Transfer chicken to a plate.
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