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": "e00019430fff4cd4bb8356a2f898c032",
    "updated": "2025-05-17T11:42:51.247Z",
    "title": "Arseeyah (Savory Chicken and Rice Porridge)",
    "subtitle": null,
    "description": "Long-grain rice and chicken simmer together for hours with cinnamon sticks and cardamom pods, creating a classic Omani comfort dish. The chicken tenderizes and the rice softens so much that it can be mashed by hand into a creamy porridge, or blended with an immersion blender, depending on your preferred texture. While the texture and cooking style may be unfamiliar in Western cuisine, this gentle and flavorful dish is reminiscent of chicken and dumplings. Traditionally, it is served with torshe, a condiment that varies regionally—from a fruit vinegar-based sauce in Jabal Akhdar to a Muscat-style version made with chicken livers, raisins, and tamarind. However, Arseeyah is also delightful on its own with a drizzle of cumin- and coriander-scented melted ghee, known as Omani Oil, or simply topped with melted butter.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "boneless, skinless chicken, such as thighs, cut into (50.8 mm) pieces",
          "whole cardamom pods",
          "cinnamon stick",
          "ghee or butter, melted, divided",
          "kosher salt",
          "ground black pepper",
          "omani oil, for garnish (optional)."
        ]
      }
    ],
    "instructions": [
      "Soak the rice in a bowl, covered with water, for 1 hour.",
      "Drain the rice.",
      "In a large pot, bring the rice, 8 cups of water, chicken, cardamom pods, and cinnamon stick to a boil.",
      "Reduce the heat to low and cook, covered, for about 1 hour.",
      "Add 2 tablespoons of the melted ghee, salt, and black pepper.",
      "Stir and continue cooking for another 0 to 1 hour, stirring frequently to prevent sticking or burning.",
      "If the mixture becomes too thick or starts to stick, add up to ½ cup of hot water.",
      "When done, the chicken will begin to pull apart, and the rice will be very soft.",
      "Remove the cinnamon stick and cardamom pods using a fork.",
      "Taste and adjust salt if needed, adding up to 2 more tablespoons.",
      "Using a large wooden spoon, potato masher, or immersion blender, mash or blend the mixture until you reach your preferred texture—either smooth or slightly chunky.",
      "Drizzle with the remaining 2 tablespoons of ghee or Omani Oil and serve warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]