Broil red peppers until softened and charred for 15 minutes. Let cool. Peel, seed and core. Puree peppers with tomato paste until smooth.

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

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

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