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": "0d8aa7f16e47461ea65a2c75c23dd58b",
    "updated": "2025-04-25T14:08:30.595Z",
    "title": "Pot pie with easy pie crust",
    "subtitle": "Makes 1 large pie or 4 individual pies",
    "description": "This recipe features an easy crust made from a straightforward batter that doesn't require rolling; the batter creates a crust around the pie as it cooks in the oven. This dish is ideal for utilizing leftover turkey or chicken, or feel free to pair the crust with any savory pie filling of your choice.",
    "ingredients": [
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "olive oil",
          "carrots, peeled and diced",
          "celery stalks, trimmed and diced",
          "onion, peeled and diced",
          "(680 g) cooked boneless and skinless chicken or turkey, cubed (about 4 chicken breasts)",
          "(about 1/4 cup) superfine sweet rice flour",
          "(about 2 tablespoons) tapioca starch",
          "(540 ml) vegetable broth",
          "salt",
          "ground black pepper",
          "celery seeds"
        ]
      },
      {
        "section": "FOR THE EASY PIE CRUST",
        "ingredients": [
          "(240 ml) rice milk or non-dairy milk of choice",
          "ener-g egg replacer mixed with 4 tablespoons warm water",
          "(about ½ cup) pancake and baking mix"
        ]
      }
    ],
    "instructions": [
      "1. Preheat the oven to 350°F (180°C). Grease a 2-quart (1.9 L) baking dish or four 1/2-quart (0.5 L) individual baking dishes.",
      "2. In a large skillet over medium heat, warm the olive oil. Add the diced carrots, celery, and onion, cooking for 3 to 5 minutes while stirring occasionally, until the onions become translucent.",
      "3. Incorporate the cubed meat into the skillet and cook for an additional 2 minutes.",
      "4. In a separate bowl, whisk together the sweet rice flour, tapioca starch, and ½ cup (120 ml) of vegetable broth. Add this mixture to the skillet with the meat and vegetables. Then, pour in the remaining 1¾ cups (420 ml) of broth, stirring everything together thoroughly.",
      "5. Season with salt, pepper, and celery seeds, and let the mixture cook for another 3 to 5 minutes, or until it thickens.",
      "6. Spoon the filling into the prepared baking dish(es). Ensure there is ½ inch (13 mm) of headspace at the top of the dish(es).",
      "7. In a small bowl, combine the Rice Milk and egg replacer, whisking them together. Gradually incorporate the Pancake and Baking Mix into this mixture. Pour it evenly over the pie(s).",
      "8. Bake in the preheated oven for 25 to 35 minutes, or until a crust has formed and the filling is bubbling."
    ],
    "notes_ingredients": "This recipe is perfect for using leftover turkey or chicken, or the crust can be paired with any savory pie filling you choose.",
    "notes_instructions": "TO FREEZE: Place the pot pie filling (prepared through step 5) in airtight containers and freeze for up to 6 months. When ready to use, thaw in the refrigerator. Prepare the crust batter once you're ready to bake (steps 7 and 8); bake at 350°F (180°C) for up to 35 minutes."
  }
]