Coconut Lime Chicken and Rice

1 whole chicken - cut up
1 can coconut milk
1/2 half a bag of small carrots - chopped
2 celery stalks - chopped
1 medium onion - chopped
8 oz of mushrooms - sliced
2 cloves of garlic - minced
chicken broth
1 bunch cilantro - chopped
3 limes
2 TBL olive oil
1 cup white wine
2 cups of rice
salt and pepper to taste

Heat olive oil in large pot over med high heat.  Brown chicken.  Remove chicken and add garlic and  all vegetables except mushrooms.  Cook over med high heat until translucent.  Add mushrooms.  Add wine and cook down about 5 minutes.  Add chicken back to pot and add chicken broth to just cover chicken.  Add coconut milk and zest and juice of 1 lime.  Turn heat to med low.  Cook until chicken is done.  Remove chicken from pot.  Allow to cool slightly.  Remove chicken from the bone and cut into bite-sized pieces.  Add back to the pot.  Add juice and zest of another lime.  Add rice and last lime zest and juice.  Turn heat back up to med high. Cook and stir occasionally, until rice is done.  Turn heat off and add cilantro; stir.  Add salt and pepper during cooking as desired.