Brown chicken in oil in Dutch oven or deep 12 inch skillet.
Drain tomatoes, reserving the juice.
Add water to juice to make 2 1/2 cups of liquid.
Add tomatoes, liquid, onion, rice salt and garlic salt to chicken and stir until bringing to a boil.
Reduce heat, cover and cook over low heat until chicken is tender and liquid is absorbed, (about 40 minutes)