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Ingredients
- 2 ½ lbs bone-in chicken leg quarters
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large white onion, chopped
- 1 ½ teaspoons dried oregano
- 1 ½ lbs russet potatoes
- 4 cups less-sodium chicken broth
- 1 cup water
- ¾ lb Yukon gold potatoes, peeled and cut into ½-inch cubes (keep submerged in cold water until ready to use if prepping ahead)
- ¾ lb red potatoes, peeled and cut into ½-inch cubes (keep submerged in cold water until ready to use if prepping ahead)
- 3 ears of corn, shucked and cut crosswise into 1-inch pieces
- Accompaniments:
- ¼ cup sour cream
- ¼ cup heavy cream
- 3 tablespoons capers, drained
- 2 avocados, chopped
- ½ cup cilantro leaves
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