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": "05f1c2f883804d37a912776a220d3d2f",
    "updated": "2025-05-17T06:51:16.158Z",
    "title": "Hakkâri-Style Pot-Roasted Chicken with Onions",
    "subtitle": "Hakkâri Usulü Soğanlı Tavuk Güveç",
    "description": "This simple and flavorful dish features a whole roast chicken resting on a bed of sweet caramelized onions, infused with the fragrant aroma of fresh thyme. The recipe was shared by Şehmur Kurt, owner of a bakery in Hakkâri, whose wife prepares it as a staff meal in their wood-fired oven. Traditionally, it is cooked in a güveç, a clay pot.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          " or medium-large white onions, cut in half top to bottom and sliced top to bottom as thin as possible (about 8 cups).",
          "fine sea salt",
          "olive oil",
          "freshly ground black pepper, or taste",
          "chicken (3.5 to 4.5 pounds), rinsed inside and out and patted dry",
          "large handful (about 30 single stems or branches) of fresh thyme sprigs"
        ]
      }
    ],
    "instructions": [
      "Place a rack in the lower third of the oven and preheat to 425°F. Select a Dutch oven or a heavy lidded pot that is just large enough to fit the chicken.",
      "Put the onions in a large bowl and separate the slices with your fingers. Sprinkle 1 teaspoon of salt over the onions and gently squeeze and massage them until they begin to soften, about 30 seconds. Drizzle 1 tablespoon of olive oil over the onions, sprinkle with pepper, and toss well.",
      "Rub the chicken skin with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and pepper. Place a handful (about 1/2 cup) of the onion mixture inside the chicken cavity without packing it tightly. Add the thyme sprigs, bending them if needed, then add another handful of onions to fill the cavity comfortably.",
      "Spread all but a handful of the remaining onions evenly on the bottom of the pot. Place the chicken breast-side up on top of the onions, and spread the remaining onions over the chicken.",
      "Pour enough water into the pot to come just below the onions at the bottom, about 1/4 cup. Cover the pot and place it in the oven to cook for 1½ hours.",
      "Check the pot: the onions should be caramelized, ranging from light golden to dark brown. The chicken should be fully cooked (test by inserting a knife tip into a leg joint—the juices should run clear) and browned in spots. There should be very little liquid other than oil remaining at the bottom of the pot. If the chicken and onions lack color, uncover the pot and return it to the oven for an additional 15 to 20 minutes. If the chicken is browned but there is excess watery liquid, place the uncovered pot on the stovetop over medium heat and cook for several minutes to evaporate the liquid.",
      "Remove the chicken from the oven and let it rest, covered, for 10 minutes before serving."
    ],
    "notes_ingredients": "Ensure your pot is just large enough to hold the chicken; if it is too large, the chicken will steam rather than roast, resulting in less caramelized onions at the bottom. Black pepper is used generously in this region—feel free to add extra to the onions if desired. Do not reduce the amount of onions or thyme, as they are essential to the dish's flavor.",
    "notes_instructions": null
  }
]