Step 1

Cut onions, green peppers and chicken into 1/4 inch slices.

Step 2

Store onions and green peppers in separate gallon size baggies.

Step 3

Place chicken, water, fajita seasoning, olive oil and lime juice in a gallon size baggie. Press air out, close baggie and seal for 30 minutes to two hours.

Step 4

When 90 minutes out from eating: Heat cast iron pan to high, add in peanut oil, coat bottom of pan.

Step 5

Add onions to cast iron pan, turn heat down to medium. Add 1/2 tsp salt and butter once temp has gone down. I prefer using a really fine Himalayan salt in the kitchen

Step 6

Stir onions every 5-10 minutes.

Step 7

Once onions have cooked for one hour, transfer to covered dish to keep warm.

Step 8

Get chicken, drain as much of the marinade out of the chicken as you can.

Step 9

Add chicken to (dirty with onion remnants!) cast iron pan.

Step 10

Turn up the heat on the oven to medium high heat to cook chicken until desired color, 15 minutes or so.

Step 11

Add chicken to onions.

Step 12

Add green peppers to hot skillet, stirring constantly.

Step 13

Add 1/2 tsp salt to green peppers, turn heat down to medium.

Step 14

Add garlic to green peppers, cook to desired doneness.

Step 15

Add chicken, onions and tomato paste to cast iron skillet, give it a good, gentle stir.