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": "e162149065fd4d0e9a5b6b03f896ae9a",
    "updated": "2025-04-25T14:05:29.422Z",
    "title": "Chicken à la king",
    "subtitle": "A retro dish fit for kings and kids",
    "description": "This nostalgic recipe is incredibly appealing for children; I've even seen my son's friend Domenic happily lick the plate after enjoying it. While it bears an elegant name, its origins trace back to a hotel in Brighton Beach, New York. This is simply delicious comfort food, suitable for both royals and young ones alike.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "rice milk",
          "freshly squeezed lemon juice",
          "salt",
          "boneless, skinless chicken breast, cut into 1-inch cubes",
          "olive oil",
          "diced yellow onion",
          "sliced white mushrooms",
          "red bell pepper, finely minced",
          "freshly ground black pepper",
          "superfine brown rice flour",
          "sweet marsala",
          "chicken broth",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, mix the rice milk, lemon juice, and salt. Add in the chicken pieces, ensuring they are well-coated, and set aside.",
      "In a large sauté pan or Dutch oven, heat the olive oil over medium-high heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until it becomes tender, approximately 2 to 3 minutes. Then, add the mushrooms, bell pepper, and freshly ground black pepper, cooking and stirring until they soften, roughly 5 minutes.",
      "Dust the vegetables with brown rice flour and continue cooking for about 2 minutes, stirring, until fragrant. Pour in the Marsala and deglaze the pan, scraping up any browned bits from the bottom, which should take about 1 minute. Add the chicken broth, bring to a simmer, and reduce the heat to medium. Allow it to cook for about 3 minutes, or until it begins to thicken to a gravy-like consistency.",
      "Gradually pour in the chicken soaking liquid (the rice milk mixture), stirring continuously. Cook for a few more minutes until the mixture turns creamy. Introduce the chicken, lower the heat to medium-low, and cook for 10 minutes or until the chicken is fully cooked.",
      "Garnish with chopped parsley."
    ],
    "notes_ingredients": "To adapt this dish for allergy sensitivities, I substituted the usual dairy (cream), eggs, and wheat flour. This meal can be served over rice or on toasted allergy-friendly white bread spread lightly with Earth Balance soy-free buttery spread. Utilize your Vidalia Chop Wizard with the small grid to finely chop the bell pepper in under 30 seconds, and the larger grid for dicing your onions.",
    "notes_instructions": ""
  }
]