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": "5520ee35a74e4427aa5adcaabad8b984",
    "updated": "2025-04-24T10:03:15.765Z",
    "title": "Braised Celery and Radicchio Salad with Roasted Chicken",
    "subtitle": "This salad gains depth of flavor from the lemony chicken juices collected in the roasting pan. Don't let those delicious pan drippings go to waste! Ensure the braised celery is cooled before slicing and adding to the salad.",
    "description": "",
    "ingredients": [
      {
        "section": "CHICKEN",
        "ingredients": [
          "one 3- to 4 pound chicken",
          "lemon, very thinly sliced",
          " or big sprigs each thyme and rosemary",
          "kosher salt and freshly ground black pepper",
          "unsalted butter, at room temperature"
        ]
      },
      {
        "section": "SALAD",
        "ingredients": [
          "braised celery, cooled and cut on an angle into (12.7 mm)-thick slices",
          "head radicchio, cut into (304.8 mm)-wide ribbons",
          "handful flat-leaf parsley leaves",
          "red onion, thinly sliced",
          "lemon, halved",
          "kosher salt and freshly cracked black pepper",
          "torn croutons",
          "freshly grated parmigiano-reggiano cheese",
          "extra-virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Using kitchen shears or a sharp knife, remove the chicken's backbone by cutting along both sides.",
      "Place the chicken breast-side up and flatten it by pressing firmly on the breastbone.",
      "Cover a rimmed baking sheet or roasting pan with the lemon slices. Place the herb sprigs on top.",
      "Season the chicken generously with salt and pepper on both sides. Place the chicken skin-side up on the lemon and herbs. Spread the butter evenly over the chicken skin.",
      "Roast for 40 to 50 minutes, or until the thickest part of the thigh is tender, the juices run clear, and the internal temperature reaches 170°F.",
      "Transfer the cooked chicken to a platter or tray to cool. Carefully pour off the chicken fat from the pan (reserve for another use).",
      "Remove the lemon and herbs from the pan. Discard the herbs. If the lemon slices are flavorful, chop them and add them to the salad.  Deglaze the pan by adding a few spoonfuls of water and scraping up any browned bits.",
      "Combine the celery, radicchio, parsley, and red onion (and roasted lemon, if using) in a large bowl and toss.",
      "Add the deglazed pan juices and the juice of half a lemon to the salad. Toss to combine.",
      "Season with salt and pepper to taste, keeping in mind that the celery and chicken juices may already contain salt.",
      "Add the croutons and grated Parmigiano-Reggiano. Toss again. Taste and adjust seasonings as needed. Finish with a drizzle of olive oil.",
      "Carve the chicken and arrange it on a platter. Serve the salad alongside the chicken. Serve at room temperature or slightly warmer."
    ],
    "notes_ingredients": "Braised Celery:  Preparing braised celery allows you to enhance the flavor of salads, soups, pasta dishes, and more.  Separate the celery stalks and place them in a shallow baking dish. Add approximately 1/4 cup dry white wine, ½ cup extra-virgin olive oil, a generous pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375°F until tender.",
    "notes_instructions": ""
  }
]