Pat the chicken thighs completely dry, then season both sides with kosher salt. Place them skin-side down in a cold pan, then turn the heat to medium.

Let the chicken thighs render and crisp, undisturbed, for 10-12 minutes. Flip and cook for a few more minutes until the internal temperature reaches 160°F (it’ll climb to 165°F as they rest). Transfer to a wire rack set over a baking sheet so the skin stays crisp, and so you can catch those drippings for later.

Reduce the heat to medium-low. In the same pan, add the minced shallot and sauté in the rendered chicken fat until translucent, about 2-3 minutes. Stir in the garlic and cook for another minute.

Add the orzo and stir for a minute or two, lightly toasting it.

Add the tomato paste and cook until it darkens slightly, about 2 minutes. Stir in the chopped roasted red peppers and a pinch of red pepper flakes.

Next add the chicken broth, and any drippings from the chicken thighs. Season with salt and pepper, going light at first if your stock is already salty. Stir, bring to a gentle bubble over medium heat, then reduce to low and simmer until the orzo has absorbed the broth. Add a splash more stock if it starts to look dry before the orzo is tender.

Turn off the heat and stir in the butter and grated parmesan until everything is glossy and creamy.

Serve the orzo into bowls, nestle the chicken thighs on top, and finish with fresh basil.