For the chicken bell pepper, wash the chicken, pat dry and cut into small pieces. Peel off the skin. Briefly scald sections, chicken giblets, skin and backbone, quench in cold water and boil with some root vegetables (keep soup ready to pour).
Fry finely chopped onions in hot lard until golden brown. Stir in some tomato paste, reduce heat, stir in paprika powder and stir through in lukewarm fat for 1-2 minutes. Pour in warm soup or water.
Increase heat again, season with salt, pepper, bay leaf and grated lemon peel. Cook vigorously for about 30 minutes. Then reduce heat and simmer slowly over low heat for 1 more hour.
In between, add a little water if needed and degrease. Strain onions if desired. Season chicken pieces with salt as well as pepper and add to goulash juice without browning. Stew slowly for 50-60 minutes until soft.
Mix some sour cream with flour, thicken the sauce with it and cook it well.
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