Add chicken thighs to pan and sear for 2-3 mins each side, until chicken thighs are showing a nice amount of colour, then remove from pan. Don’t worry if they’re not completely cooked through at this point.

Add sweet red pepper to pan and cook for 2 mins, before adding garlic. Cook for 1-2 mins, then add passata, stir well and bring pan to a low simmer. Add chilli flakes, tomato puree, oregano and red wine vinegar, as well as, cooked chicken thighs. Submerge chicken thighs in red sauce, then cover and leave to simmer for 15-20 mins.

After 10 mins of red sauce simmering, bring a separate large saucepan of salted water to boil and cook orzo until al dente. Once al dente, drain orzo but reserve some pasta water.

Uncover red sauce and remove from heat. Shred chicken thighs using tongs or two forks (the chicken thighs should fall apart very easily). Add cooked orzo to pan along with 1/2 cooked pancetta and basil. Stir to combine, use some pasta water to loosen if it needs it.

Top with remaining pancetta, more fresh basil, torn mozzarella and a little black pepper. Place back on heat and cover until mozzarella has completely melted.