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": "0485e1a6713d47cba43743ad6ec9dc41",
    "updated": "2025-05-08T12:34:52.922Z",
    "title": "Chicken and Okra Gumbo Inspired by Beasts of the Southern Wild",
    "subtitle": "Hushpuppy from the Oscar-winning film enjoys grilling this hearty chicken gumbo to provide her father with a satisfying meal.",
    "description": "This gumbo, inspired by Beasts of the Southern Wild, features Cajun seasoning and shredded rotisserie chicken for a rich and comforting dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "white onion, diced",
          "celery ribs, diced",
          "carrots, peeled and diced",
          "green bell peppers, diced",
          "garlic, finely chopped",
          "all-purpose flour",
          "vegetable oil",
          "andouille links, thinly sliced",
          "bay leaves",
          "chicken stock or low-sodium broth",
          "ground jerk seasoning or prepared jerk paste",
          "smoked hot paprika",
          "dried thyme",
          "3.5 pound rotisserie chicken, meat shredded, and skin and bones discarded",
          "okra, sliced 0.6 cm thick",
          "scallions, thinly sliced",
          "salt and pepper to taste",
          "tabasco sauce",
          "steamed rice for serving"
        ]
      }
    ],
    "instructions": [
      "1. In a large cast-iron casserole, whisk together the flour and vegetable oil.",
      "2. Cook the roux over low heat for 1 hour and 15 minutes until it turns a deep brown, whisking frequently.",
      "3. Stir in the onion, garlic, celery, carrots, and bell peppers; cook for 15-20 minutes until the vegetables soften and become fragrant.",
      "4. Pour in the chicken stock and whisk well to combine.",
      "5. Add the Andouille, jerk paste, bay leaves, smoked paprika, and thyme; simmer over low heat for about 45 minutes, stirring occasionally.",
      "6. Incorporate the okra and continue simmering for about 15 minutes, until tender.",
      "7. Stir in the shredded chicken and season with salt, pepper, and Tabasco sauce to taste. Remove the bay leaves.",
      "8. Serve the gumbo over steamed rice and garnish with sliced scallions if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]