Salt the chicken well and fry in oil not too dark. Take out the chicken and roast the onion and paprika in the remaining oil. Stir in the paprika powder and tomato paste and quickly deglaze with a small dash of apple cider vinegar and pour on the broth.
Cut a small piece of peel from the lemon, about once by two centimeters, and cook with it.
After boiling for the first time, add the chicken pieces again and cook covered for approx. 45 minutes until soft (chicken breast only for 20 minutes!)
Take the chicken out of the pan.
Whisk the flour with the sour cream and stir quickly into the sauce and season with salt, pepper, sugar, cayenne pepper and lemon juice.