In a large baking pan, lay all chicken thighs in a single layer. Sprinkle salt and garlic on both sides of each thigh to taste. Top the chickens with both cans of the diced tomatoes and 2 cups water/enough to cover the entire bottom of the baking pan.) Cover baking pan with the lid or a large sheet of aluminum foil.
Put into 375 degree oven for 1 to 1.5 hours. (The amount of time you cook the chicken will depend on how much chicken you have and how large the pieces are.)
Halfway through cooking the chicken, put 2 cups of rice to steam in a rice steamer. When both the chicken and the rice are ready, plate them and pour some of the juiciness from the chicken dish on top of the rice as a sauce. Enjoy! <3
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