1/4 cup vegetable oil
2.5 - 3 lbs chicken leg quarters
1 tsp salt
4 chayote squash, zucchini or summer squash, halved and diced
4 red potatoes, diced
4 large Roma tomatoes, halved and sliced
1/2 medium white onion, sliced
3-4 whole jalapeño peppers (optional)
1.5 tsp dried oregano
1/2 tsp fresh ground black pepper
Heat oil in a large skillet over medium heat.
Season chicken with salt; add to pan and cook, turning once or twice, until golden brown, about 15-20 minutes. Pour off any excess fat
Add the squash, tomatoes, onion, garlic and jalapeños.
Season with additional salt if needed, the oregano, and pepper.
Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.