In a large saucepan, heat the oil over medium heat and cook the onion, celery, and thyme for 2 minutes.
Add the fregola and cook for 3-4 minutes.
Add the port wine and cook until the liquid has almost completely evaporated.

Add the chicken and red bell pepper, then add a ladle of hot broth.
Cook, stirring with a wooden spoon, until the liquid is almost absorbed.
Add another ladle of broth and repeat the process several times until the fregola is creamy and tender, but still slightly al dente.
The cooking time is approximately 20 minutes.
Use only the necessary amount of liquid to cook the fregola to the right consistency.
Add the remaining ingredients and mix well.
Season with salt and pepper to taste and serve immediately in hot plates.