Broil red peppers until softened and charred for 15 minutes. Let cool. Peel, seed and core. In a food processor, blender or hand blender, puree peppers with tomato paste until smooth.

In the meantime, cut chicken breasts in half to make 8 pieces. Toss with paprika and salt to coat. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and brown chicken in batches for about 8 minutes. Transfer to a plate. Drain fat from the pot and wipe out.

Add remaining olive oil to the Dutch oven and sauté onion and garlic until soft (about 5 minutes). Add pancetta and red pepper flakes. Cook for about 2 minutes. Then return the chicken to the pan.

Add tomatoes and bring to a boil. Stir in red pepper mixture. Cover and simmer over medium-low heat for 20 minutes.