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": "5095d11b47e54cf3bb63191384f3a668",
    "updated": "2025-05-19T21:48:49.229Z",
    "title": "Curried Chicken with Peppers",
    "subtitle": null,
    "description": "Curry pairs wonderfully with chicken, especially when prepared in a southern Chinese style featuring a light and subtle sauce that does not overpower the delicate flavor of the chicken. The chicken is velveted to maintain its juiciness and taste. You may use the traditional oil method or opt for a lighter alternative by substituting water. The peppers add a crisp texture that perfectly complements the tender chicken.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red or green peppers (about 2).",
          "boneless, skinless chicken breasts",
          "egg white",
          "cornflour",
          "salt",
          "groundnut or vegetable oil, or water, plus 1 tablespoon oil",
          "finely chopped garlic",
          "chicken stock",
          "madras curry paste",
          "sugar",
          "shaoxing rice wine or dry sherry",
          "light soy sauce"
        ]
      }
    ],
    "instructions": [
      "Wash and seed the peppers, then cut them into 2.5cm (1in) cubes and set aside.",
      "Cut the chicken breasts into 2.5cm (1in) cubes.",
      "Combine the chicken with the egg white, 2 teaspoons of cornflour, and 1 teaspoon of salt in a small bowl. Refrigerate the mixture for about 20 minutes.",
      "Mix the remaining teaspoon of cornflour with 2 tablespoons of water.",
      "Heat a wok or frying pan over high heat until very hot, then add the 300ml (10fl oz) of oil or water.",
      "When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them from sticking together.",
      "After about 2 minutes, once the chicken turns white, quickly drain it using a stainless steel colander set over a bowl.",
      "Discard the oil.",
      "If using water instead of oil, bring the water to a boil in a pan.",
      "Remove the pan from the heat and immediately add the chicken pieces, stirring vigorously to prevent sticking.",
      "After about 2 minutes, once the chicken turns white, drain it quickly in a stainless steel colander set over a bowl.",
      "Discard the water.",
      "Wipe the wok or pan clean with kitchen paper, then reheat it until very hot.",
      "Add the remaining tablespoon of oil. When hot, add the peppers and garlic, and stir-fry for 2 minutes.",
      "Add the cornflour mixture along with the remaining ingredients, and cook for another 2 minutes.",
      "Return the drained chicken to the wok and stir-fry for 2 more minutes, thoroughly coating the chicken in the sauce.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "You may use the traditional oil method or a lighter option by substituting water."
  }
]