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": "4a28a9b41666453981dc56eeb2ec0a17",
    "updated": "2025-05-17T19:51:51.653Z",
    "title": "Spiced Cooking Broth (Stock)",
    "subtitle": null,
    "description": "Every few months, my father purchases a whole lamb and spends the afternoon trimming and preparing the meat for various dishes. Meanwhile, my mother simmers the bones to create a rich, aromatic broth that forms the foundation for many of our meat-based meals. The recipe below is for chicken broth, but it can easily be made using beef or lamb.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "mastic",
          "bay leaves",
          "cinnamon sticks",
          "allspice berries",
          "black peppercorns",
          "cloves",
          "cardamom pods",
          "stewing chicken, jointed into 8 pieces",
          "onion",
          "garlic",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a heavy stockpot over high heat.",
      "Once the oil is hot, add the mastic pieces to help neutralize any strong meat odors, along with the whole spices.",
      "Place the chicken pieces skin side down and sear them until they turn golden brown, about 3 minutes per side.",
      "Add the onion and garlic, mixing them with the chicken and spices.",
      "Pour in 10 cups (4¼ pints/2.5 liters) of water and the salt, then bring to a boil.",
      "Boil for 5 minutes, skimming off any foam that forms on the surface. Reduce the heat to medium-low and simmer for 1 to 1½ hours, until the chicken is fully cooked but still holds its shape.",
      "Remove the chicken pieces and set them aside. They can be broiled or refrigerated for use later in salads or soups.",
      "Let the broth cool briefly before straining it through a fine-mesh strainer to remove the solids.",
      "Allow the broth to cool completely before storing it in airtight containers. The stock will keep fresh for up to 4 days in the refrigerator or can be frozen for up to 6 months."
    ],
    "notes_ingredients": "If preferred, you may substitute the whole spices with 2 tablespoons of Nine Spice Mix, which should be added after the water has boiled and the scum has been removed.",
    "notes_instructions": null
  }
]