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Asopao is a Caribbean dish that is more than soup (sopa) but thinner than a stew or fricassee.  You can translate it to "soupy chicken" if you like. The best known asopao is made with chicken, although I've eaten asopao made with other meats or seafood.  Here's a healthy chicken version.   

Asopao de Pollo  (Chicken Asopao)

1 large skinless boneless chicken breast
2 tsp dried oregano
2 tsp paprika
1/2 tsp ground bay leaf
black pepper or cayenne to taste
1 Tbsp lemon juice
3 Tbsp olive oil, divided
1/4 cup (approx.) chopped bacon, ham or sausage
1 med. onion, chopped
1/2 med. green bell pepper, chopped
1/2 med. red bell pepper, chopped
1 med. tomato, chopped
1/4 cup salad olives, chopped
1 T. drained capers
1 cup brown rice
3 cups chicken broth
2/3 cup frozen green peas
salt if required

Remove any fat from chicken breast and cut into bite size cubes.  Mix with spices, lemon juice, and 1 Tbsp olive oil.  Heat 1 Tbsp olive oil in a large heavy pan over high heat until it shimmers.  Add chicken and sauté, stirring frequently, until lightly browned.  Remove from pan, along with spices, leaving any oil or drippings.

Add 1 Tbsp olive oil to pan.  When hot, add onion, bell peppers and ham, bacon or sausage.  When heated through, turn to medium and continue to cook until veggies are soft.  Add garlic and tomato, and sauté 3 or 4 minutes more. 

Add the rest of the ingredients except peas.  Bring to a full boil over high heat.  Cover and turn to low.  Simmer until rice is cooked through and soft.  Add peas, and taste for salt.   Simmer a few minutes more until peas are as done as you like.   Enjoy.