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": "9baf89d4313a4631a016460db9bdbc4e",
    "updated": "2025-05-07T15:28:36.919Z",
    "title": "Spicy Durban-Style Chicken",
    "subtitle": "Mains and Sides",
    "description": "At Disney's three signature restaurants—Sanaa, Boma-Flavors of Africa, and Jiko-The Cooking Place—hosts from the Cultural Representative Program share stories of their homelands with guests, creating a global dining experience without needing a passport. To make this dish spicier, increase the amount of jalapeños and chili powder. Cardamom pods, often found in Indian grocery stores, may sometimes be labeled as seeds. Each pod is about the size of a dried cranberry and contains seventeen to twenty tiny seeds.",
    "ingredients": [
      {
        "section": "DRY MASALA",
        "ingredients": [
          "whole star anise",
          "whole cumin seeds",
          "whole bay leaves",
          "green cardamom pods",
          "fresh ground cinnamon",
          "chili powder",
          "ancho chili powder",
          "madras curry powder",
          "turmeric powder"
        ]
      },
      {
        "section": "CHICKEN AND CURRY SAUCE",
        "ingredients": [
          "canola oil",
          "boneless, skinless chicken thighs",
          "coarse salt, to taste",
          "freshly ground black pepper, to taste",
          "diced yellow onion",
          "jalapeño peppers, seeded and minced",
          "grated fresh ginger",
          "minced fresh garlic",
          "canned crushed tomatoes with juice",
          "water",
          "minced cilantro",
          "cooked balsamic rice, for serving"
        ]
      }
    ],
    "instructions": [
      "In a dry heavy skillet over medium heat, toast star anise, cumin seeds, bay leaves, and cardamom pods for 3 to 4 minutes, stirring until the spices are fragrant and lightly browned.",
      "Remove the skillet from heat and allow the spices to cool.",
      "Grind the toasted spices into a fine powder using a blender or coffee grinder.",
      "Combine the ground spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder.",
      "Toast this combined spice blend in a dry heavy skillet over medium heat for 1 to 2 minutes, stirring until fragrant.",
      "Remove from heat and set aside to cool.",
      "Heat canola oil carefully in a large heavy skillet over medium heat.",
      "Trim any excess fat from the chicken and cut into 1-inch cubes.",
      "Season the chicken pieces with salt and freshly ground black pepper.",
      "Add the chicken to the skillet and brown for 8 to 10 minutes, turning occasionally to ensure even cooking.",
      "Remove the chicken from the skillet and set aside.",
      "Add diced onion and minced jalapeños to the same skillet and cook for 4 to 5 minutes, or until the onions become translucent.",
      "Stir in grated ginger and minced garlic, cooking for an additional minute.",
      "Mix in the dry masala spice mixture with a rubber spatula and cook for another minute.",
      "Add the crushed tomatoes with juice and increase the heat to high for 3 to 4 minutes.",
      "Return the browned chicken to the skillet, pour in the water, and stir to combine all ingredients.",
      "Bring the mixture to a boil, then reduce heat to low and simmer for 10 to 12 minutes, or until the sauce thickens slightly.",
      "Stir in the minced cilantro.",
      "Serve immediately over cooked basmati rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]