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": "022a012c37b24f36abb020131e35df2b",
    "updated": "2025-04-25T13:32:48.848Z",
    "title": "Pulled barbecue chicken sandwiches with classic coleslaw",
    "subtitle": "",
    "description": "I have always enjoyed pulled pork sandwiches, but traditional pork requires long cooking times to achieve tenderness. Fortunately, dark meat chicken offers a quicker alternative! This pulled chicken is equally flavorful and a healthier option as well. It’s perfect on a bun, topped with bread-and-butter pickle chips, and just as delicious served over quinoa or rice.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "quick and easy barbecue sauce",
          "boneless, skinless chicken thighs, cut into 2-inch chunks",
          "allergy-friendly hamburger buns",
          "bread-and-butter pickle chips"
        ]
      },
      {
        "section": "CLASSIC COLESLAW",
        "ingredients": [
          "rice milk mayonnaise or vegan soy-free mayonnaise",
          "sugar",
          "rice milk",
          "freshly squeezed lemon juice",
          "cider vinegar",
          "shredded cabbage or classic coleslaw mix",
          "shredded carrot",
          "finely chopped onion",
          "salt and freshly ground pepper"
        ]
      },
      {
        "section": "RICE MILK MAYONNAISE",
        "ingredients": [
          "rice milk, chilled",
          "freshly squeezed lemon juice",
          "ground white pepper",
          "clove garlic, pressed",
          "xanthan gum",
          "olive oil",
          "canola oil",
          "fine sea salt"
        ]
      }
    ],
    "instructions": [
      "1. Pour the barbecue sauce into a medium-sized pot. Bring it to a simmer over medium-high heat, then add the chicken. Cover, reduce the heat to medium-low, and cook gently for 25 minutes, until the chicken is fully cooked.",
      "2. Meanwhile, prepare the coleslaw.",
      "3. Remove the chicken from the heat and use two forks to shred the meat. Take your time; this will require a few minutes. Toast or warm the buns. Divide the shredded chicken evenly among the buns and serve topped with a couple of pickle chips, alongside the coleslaw.",
      "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
      "2. In a medium-sized bowl, combine the cabbage, carrot, and onion. Add the dressing, mix well, and season with salt and pepper to taste. Cover and refrigerate until ready to serve. This will yield about 3 cups.",
      "1. In a blender, mix the rice milk with lemon juice and white pepper. Add the garlic and xanthan gum, then blend on high until foamy.",
      "2. While blending on high, use a medicine dropper to add the oils gradually through the lid's opening until the mixture emulsifies. You might want to partially cover the hole to minimize splatter. Be patient! Continue adding oil in a slow, steady stream until the mayonnaise thickens and becomes creamy, scraping down the blender sides as needed. If necessary, pause to allow the blender to cool down.",
      "3. Adjust seasoning by adding salt and tasting. Modify salt and lemon juice according to preference.",
      "4. Serve at room temperature; this recipe yields about 1 cup of mayonnaise. Store any leftovers in a tightly covered jar in the refrigerator for up to 1 week."
    ],
    "notes_ingredients": "For allergy-friendly options, consider using specialty hamburger buns.",
    "notes_instructions": "The key to this recipe is the medicine dropper. As a mother of two young children, I find this tool very useful. To emulsify the mayonnaise correctly, it’s essential to drip the oil gradually—doing so all at once may prevent it from thickening."
  }
]