Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "520fbe635ffd4ab682a2ff4c24cb71c6",
    "updated": "2025-05-06T00:40:29.345Z",
    "title": "Chicken and Sausage Gumbo",
    "subtitle": "Serve this with hot sauce and sliced green onions for a pop of heat and color.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "skin-on, bone-in chicken thighs (about 4 thighs).",
          "canola or vegetable oil",
          "store-bought big moe cason fish seafood rub",
          "olive oil, divided",
          "all-purpose flour",
          "bottle mexican pilsner beer (such as modelo especial).",
          "smoked sausage, diced",
          "green bell peppers, seeded and diced",
          "stalks celery, diced",
          "yellow onion, diced",
          "cloves garlic, chopped",
          "bay leaves",
          "pork rub",
          "smoked paprika",
          "chicken stock",
          "fresh parsley leaves, chopped",
          "kosher salt and freshly ground pepper",
          "hot cooked brown rice"
        ]
      }
    ],
    "instructions": [
      "Prepare and preheat a smoker to 350°F. Pat the chicken dry with paper towels. Rub all over with canola oil and seafood rub. Place the chicken in the smoker; cover and cook until a meat thermometer inserted into the thickest part reads 180°F, about 30 to 40 minutes.",
      "Remove the chicken from the smoker and let it cool slightly. Then shred the meat, discarding the skin and bones.",
      "In a large, heavy-bottomed pot, heat 1 cup of olive oil over medium-low heat. Add the flour and cook, stirring constantly, until the mixture thickens and turns very dark—almost the color of chocolate (this is called a roux)—about 35 to 40 minutes.",
      "Slowly pour in the beer while whisking continuously until fully combined. Remove from heat.",
      "In a second large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sausage and cook, stirring frequently, until browned, about 6 to 8 minutes. Transfer the sausage to a paper towel-lined plate using a slotted spoon.",
      "Add the bell peppers, celery, and onion to the pot. Cook, stirring often, until softened, about 6 to 8 minutes. Stir in the garlic, bay leaves, Pork Rub, and smoked paprika, cooking for 1 minute more.",
      "Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Return the sausage to the pot. Stir in the shredded chicken, parsley, and roux until well combined. Bring the mixture to a simmer, then reduce the heat to medium and cook until thickened and flavors blend together, about 20 minutes. Remove the bay leaves. Season with salt and freshly ground pepper to taste. Serve over warm brown rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]