1 1/2 cups water
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
In a medium saucepan bring water and oil to a boil over medium heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear. Remove from heat and pour juices over chicken. Reduce heat to low and add vinegar, salt, and pepper flakes. Bring to a boil, cover and reduce heat to medium. Cook 20 minutes, removing chicken.
Remove skin from chicken and place in a saucepan with enough water to cover. Cover and let stand for 10 minutes.
Heat oil in a large skillet over medium heat; cook chicken in oil until golden brown. Transfer chicken to a large saucepan. Sprinkle with salt and pepper flakes. Bring saucepan to a boil, stirring occasionally, and cook 15 minutes, or until chicken is cooked through and juices run clear.
Remove chicken from saucepan and sprinkle with remaining ingredients and season with salt and pepper flakes. Return chicken to saucepan while stirring occasionally. Cover and simmer 10 minutes, stirring occasionally.
Remove from saucepan and stir in chicken. Cook 15 minutes, stirring occasionally, until chicken is cooked through and juices run clear. Remove from heat. Return chicken to saucepan while stirring occasionally. Heat steadily until chicken is cooked through and juices run clear. Return to heat.