Start by swirling some vegetable oil in a giant Dutch oven. We'll make the whole shootin' match in this one pot, except for the rice. Heat it up on medium high heat. Carefully add the chopped up chicken to the pot. It will splatter.
Leave it alone for a few minutes. What we're doing here is browning the chicken to create more flavor. After the chicken is browned all over, take it out of the pot and put it in the giant empty bowl. Now, add the celery to the pot. Season with salt and pepper.
See the dark brown crusty stuff stuck to the sides of the pot? That's fond, which is another word for flavor. So, brown up the celery for a few minutes. If it starts to stick, add a little more oil. Take it out of the pot and put it in the giant bowl. Now, throw in the onions, red pepper and garlic. Season with salt and pepper. Notice there's a theme here? Season every step of the way. If you wait till the dish is done, it just tastes salty, not seasoned. Saute it for a few minutes, the put it in the giant bowl.
Now's the time to get all of the yummy flavor stuck to the side of the pot. Add about 3/4 cup white wine to deglaze the pot. Take a whisk and scrape the sides of the pot like there's no tomorrow. You'll have to tilt the pot in order to get the wine up to the sides to scrape off all the yumminess up on the sides. You can use some chicken broth to deglaze, but it doesn't have the acidity of wine, so it won't work quite as well.