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": "46743fee10244674a84a5ffd9e048aac",
    "updated": "2025-05-17T19:46:48.380Z",
    "title": "Rice-Stuffed Chicken",
    "subtitle": null,
    "description": "This dish has always been my absolute favorite meal growing up. It was the first meal my grandmother prepared for me when I returned home after my first year at university, and it remains the first dish my mother makes when I visit. The perfectly seasoned and crispy chicken encasing a flavorful stuffing is the essence of comfort food. It pairs beautifully with fresh tomatoes and green olives on the side—simple, delicious, and deeply satisfying.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil, plus extra for drizzling",
          "salt",
          "nine spice mix .",
          "paprika (optional).",
          "whole chicken (1.8 2.5 kg).",
          "needle and thread"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "ghee or butter",
          "olive oil",
          "ground (minced) lamb or beef",
          "nine spice mix .",
          "jasmine (or any medium grain) rice, washed, soaked for 15 minutes, and drained",
          "salt",
          "toasted pine nuts and almonds ."
        ]
      }
    ],
    "instructions": [
      "Mix the olive oil, salt, and spices thoroughly in a bowl.",
      "Rub this mixture all over the chicken, making sure to coat the inside cavity, the outside, and under the skin.",
      "Refrigerate the chicken until ready to cook.",
      "To prepare the stuffing, heat the ghee or butter together with olive oil in a large heavy Dutch oven or nonstick pot over high heat.",
      "Once the butter starts sizzling, add the ground meat and Nine Spice Mix, sautéing for about 5 minutes until browned.",
      "If the meat releases liquid, continue cooking until it evaporates and the meat begins to brown.",
      "Add the rice and stir to combine, ensuring the rice is coated with the oil and meat mixture.",
      "Pour in 2 cups (18 fl oz/500 ml) of water, add the salt, and bring to a boil.",
      "Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes until the rice is just tender; it will finish cooking later inside the chicken.",
      "If the liquid evaporates before the rice cooks through, add a little more water and continue simmering.",
      "If the rice is tender but there's excess liquid, uncover and increase the heat to evaporate it.",
      "When done, immediately transfer the rice to a large platter, fold in the toasted pine nuts, and gently fluff with a fork.",
      "Allow the stuffing to cool for at least 30 minutes before filling the chicken.",
      "Fill the chicken cavity with as much stuffing as possible, reserving the remainder to serve on the side.",
      "Seal the chicken’s cavity by stitching the skin between the thighs with a needle and thread, or by tying the drumsticks together.",
      "Preheat your oven to 400°F/200°C/Gas Mark 6.",
      "Remove any excess stuffing from the chicken’s surface, drizzle with olive oil, and place it on a rack set inside a roasting pan with about 4 tablespoons of water.",
      "If you don’t have a roasting pan with a rack, place the chicken directly in the pan without adding water.",
      "Cover the chicken with aluminum foil and place it in the oven.",
      "Roast for 30 minutes, then lower the oven temperature to 350°F/180°C/Gas Mark 5 and continue cooking for 1 to 1½ hours, or until the chicken is fully cooked and the juices run clear.",
      "Remove the foil and roast uncovered for an additional 5 to 25 minutes until the skin crisps.",
      "Take the chicken out of the oven and let it rest before carving.",
      "Serve each portion of chicken alongside the reserved stuffing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]