For the paprika chicken, wash the chicken parts, dab dry with paper towel and salt generously.
Heat the clarified butter in a large casserole dish, brown the chicken pieces on all sides and remove.
Chop the onions and roast them together with the garlic cloves in the remaining fat until golden brown.
Remove the casserole from the heat, stir in the paprika powder and immediately pour in soup or water.
Now stir in the paradeis pulp as well as some grated lemon peel, season with salt, put the chicken parts back in and steam covered for about 40 minutes until soft.
Turn the chicken pieces from time to time during this time. Shortly before the end of the cooking time, mix the flour with the cream, remove the chicken pieces again and keep warm.
Stir in the cream and bring the sauce to the boil until it has the right consistency. Stir constantly with a whisk to prevent lumps.
Add whipped cream and some lemon juice and strain the sauce through a fine hair sieve or a whisk.
Put the chicken pieces back into the finished sauce and warm it up again briefly.
Serve Paprikahendl in a well warmed bowl and garnish with crunchy or lightly sautéed colorful peppers and a dollop of cream.
Of course, other chicken parts or a whole chicken can be used for this dish. In practice, however, it turns out that Biegel (upper and lower legs) and Flügerln remain juiciest as Paprikahendl.