Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e417959da6214ea28f80e4721ff05a97",
    "updated": "2025-05-17T11:44:42.208Z",
    "title": "Mandi Djaj (Yemeni-Style Roasted Chicken and Saffron Rice)",
    "subtitle": null,
    "description": "Mandi is a traditional Yemeni dish featuring fluffy rice grains colored with turmeric and saffron, infused with the rich flavor from roasted meat or chicken drippings. Traditionally, it is prepared by placing a pot of seasoned rice in a pit with hot embers, topped with a grate holding the meat or chicken, then covered to steam the rice while the meat drippings enrich the flavor. This dish is widely loved in Oman, inspiring our adapted version where chicken cooks directly with the saffron rice in a Dutch oven or baking dish, creating a simple and delicious one-pot meal.",
    "ingredients": [
      {
        "section": "CHICKEN",
        "ingredients": [
          "freshly squeezed lime juice",
          "garlic",
          "kosher salt",
          "ground black pepper",
          "red pepper flakes",
          "ground turmeric",
          "ground cumin",
          "vegetable oil",
          "chicken legs (thigh and drumstick), about 4 pieces, skin removed"
        ]
      },
      {
        "section": "RICE",
        "ingredients": [
          "basmati rice",
          "ghee",
          "red onions, minced",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "cinnamon sticks",
          "kosher salt",
          "ground turmeric",
          "ground black pepper",
          "saffron"
        ]
      }
    ],
    "instructions": [
      "Prepare the chicken marinade by blending lime juice, garlic, salt, black pepper, red pepper flakes, turmeric, cumin, and vegetable oil until smooth.",
      "Place the chicken in a medium bowl, pour the marinade over it, and mix thoroughly. Cover with plastic wrap and refrigerate for 1 hour.",
      "Preheat the oven to 375°F.",
      "Rinse the rice by placing it in a bowl filled with water, swirling with your hand, and draining. Repeat several times until the water runs clear. Then soak the rice in clean water for 30 minutes before draining.",
      "Heat the ghee in a large Dutch oven over medium-high heat. Sauté the minced onions until browned, about 12 to 15 minutes. Add the drained rice to the pot, reduce the heat to medium, and stir frequently for 4 to 5 minutes to prevent sticking. Turn off the heat and stir in 3½ cups of water, cardamom pods, cloves, cinnamon sticks, salt, turmeric, black pepper, and saffron. Alternatively, cook the onions and rice in a 12-inch skillet and then transfer to a 9 by 13-inch baking dish before adding the water and spices.",
      "Remove the chicken from the marinade, shaking off any excess liquid, and arrange it atop the rice. Discard the remaining marinade. Cover the Dutch oven tightly with aluminum foil and then with the lid (if using a baking dish, wrap it twice with foil to seal). Bake for 45 to 50 minutes.",
      "Remove the cover and foil, increase the oven temperature to 475°F, and continue cooking for another 10 to 15 minutes until the chicken skin is browned.",
      "Transfer the chicken to a serving plate and fluff the rice with a fork. Serve by placing the rice on a platter and topping it with the chicken. This dish pairs well with Daqus or Omani salsa."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]