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": "487b083e42334454a8c1909fca3445b8",
    "updated": "2025-04-21T13:22:43.298Z",
    "title": "Crispy Fried Chicken",
    "subtitle": null,
    "description": "This homemade fried chicken recipe requires some effort, but the result is far tastier and healthier than takeout. While not the cheapest option, it's significantly more economical than store-bought and offers a delicious, spicy (but not excessively so) flavor profile.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "(475 ml) buttermilk",
          "(60 g) dijon mustard",
          "(9 g) onion powder",
          "dry mustard",
          "cayenne pepper",
          "black pepper"
        ]
      },
      {
        "section": "For the coating",
        "ingredients": [
          "(330 g) all-purpose flour",
          "(14 g) sodium-free baking powder",
          "(9 g) garlic powder",
          "(9 g) onion powder",
          "(9 g) dry mustard",
          "cayenne pepper",
          "black pepper"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken, cut into pieces, 3 to 4 pounds (1% to 1% kg)"
        ]
      }
    ],
    "instructions": [
      "Cut the chicken into pieces.",
      "In a large, resealable bag (about 1-gallon capacity), combine all the marinade ingredients.",
      "Add the chicken pieces to the bag.",
      "Seal the bag tightly and turn it several times to ensure the chicken is evenly coated with the marinade.",
      "Refrigerate for at least overnight, and up to 2 days, turning occasionally.",
      "In a 9 x 13-inch baking dish, whisk together all the coating ingredients.",
      "Transfer the chicken pieces from the marinade to the baking dish, retaining as much marinade as possible.",
      "Turn the chicken pieces in the coating mix to ensure they are evenly and thickly coated.",
      "Let the chicken rest in the coating mix for 1 to 2 hours, turning occasionally.  The chicken will continue to absorb the flour, creating a thick coating that seals in the juices during frying.",
      "In a deep fryer or heavy frying pan, heat oil to a depth of at least 1 ½ inches (4 cm).",
      "Heat the oil to 350°F (180°C).",
      "Carefully place 4 pieces of chicken into the hot oil.",
      "Reduce the heat to 300°F (150°C).",
      "Fry for 5 minutes.",
      "Gently turn the chicken pieces, taking care not to break the coating.",
      "Continue frying until cooked through, approximately 15 minutes, depending on the size of the pieces.",
      "Increase the oil temperature back to 350°F (180°C) and fry the remaining chicken pieces using the same method.",
      "Serve hot or cold."
    ],
    "notes_ingredients": "For a lower sodium version, use low-sodium buttermilk and Dijon mustard, or consider making your own mustard.",
    "notes_instructions": "The amount of cayenne pepper might seem high, but much of it remains in the marinade and coating that is discarded. An electric fryer or electric frying pan allows for better temperature control, resulting in crispier chicken without burning."
  }
]