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": "8403a97008064252be09694d3fccfde6",
    "updated": "2025-05-19T23:05:06.945Z",
    "title": "Hot Spiced Chicken",
    "subtitle": "This hot and spicy chicken dish can be prepared in advance and reheated without losing its flavor. It showcases the distinctive blend of contrasting tastes typical of Western Chinese spicy cuisine, resulting in a fragrant and flavorful dish.",
    "description": "This spicy chicken dish is easy to make ahead and reheat. It exemplifies the balance of contrasting flavors found in the spicy cuisine of western China, delivering a rich aroma and a wonderful taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken thighs",
          "salt",
          "spring onions",
          "groundnut or vegetable oil, plus",
          "dried red chillies, halved lengthways",
          "finely chopped fresh ginger",
          "chilli bean sauce",
          "chicken stock",
          "roasted and ground sichuan peppercorns",
          "sugar",
          "dark soy sauce"
        ]
      }
    ],
    "instructions": [
      "Rub the chicken thighs with 1 teaspoon of salt and allow them to rest for about 30 minutes.",
      "Cut the chicken into 2.5cm (1in) cubes.",
      "Slice the spring onions into 5cm (2in) pieces.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add 150ml (5fl oz) of oil; when it is hot and starting to smoke slightly, add the dried chillies and stir to infuse the oil with flavor.",
      "When the chillies darken to black, reduce the heat.",
      "You can choose to remove the chillies at this stage or leave them in, as is customary in Chinese cooking.",
      "Add the chicken pieces to the pan and brown them slowly.",
      "Drain the cooked chicken in a colander set over a bowl, then transfer to kitchen paper to absorb excess oil.",
      "Heat a clean wok or pan over medium heat and add the remaining teaspoon of oil.",
      "Fry the spring onions, ginger, and chilli bean sauce gently, being careful not to burn the sauce by keeping the heat moderate.",
      "After a few seconds, add the chicken stock, Sichuan peppercorns, sugar, and soy sauce to the pan.",
      "Lower the heat and add the chicken pieces back into the sauce.",
      "Cover and let the chicken finish cooking in the sauce, turning the pieces occasionally.",
      "This should take about 20 to 30 minutes.",
      "Skim off any surface fat before serving the chicken with the sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]