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": "3b75eec88f3a44fea1b704f335ff72c3",
    "updated": "2025-05-17T09:34:29.418Z",
    "title": "Madrouba (Mashed Chicken and Rice)",
    "subtitle": null,
    "description": "Our friend Thuraya enthusiastically shared her experience of madrouba, a flavorful mash of rice and vegetables topped with chicken, which she enjoyed at Omani chef Issa Al Lamki's restaurant in Muscat. The renowned chef revealed that the key to his vibrant and delicious porridge lies in using fresh tomatoes instead of tomato paste, complemented by a rich drizzle of cardamom-infused ghee and crispy fried onions. The intricate blend of black limes, turmeric, cumin, cinnamon, and clove makes this satisfying dish one of our favorites as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long-grain white rice",
          "dried limes",
          "red onions, minced",
          "ghee, plus 59 ml for garnish",
          "garlic, minced",
          "plum tomatoes, cored and minced",
          "ground turmeric",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom, plus 0.5 teaspoon for garnish",
          "ground cloves",
          "cayenne",
          "nutmeg",
          "boneless, skinless chicken, such as breasts or thighs, cut into (76.2 mm) pieces",
          "kosher salt",
          "vegetable oil",
          "red onions, halved and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice with your hand to rinse, then drain the water.",
      "Repeat rinsing several times until the water remains clear.",
      "Cover the rice with fresh water and soak for 30 minutes.",
      "Drain the rice when ready to use.",
      "Prepare the dried limes by cracking them with the bottom of a heavy knife handle, then cut where pierced, removing the thin, papery flesh and discarding seeds and outer rind. This should yield about 4 teaspoons of flesh.",
      "Heat ½ cup of ghee in a large Dutch oven or pot over medium-high heat and sauté the minced onions until browned, about 10 to 15 minutes.",
      "Add the garlic and tomatoes, cooking for a few minutes, then stir in the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ½ teaspoon of cardamom, cloves, cayenne, nutmeg, and the chicken pieces.",
      "Mix thoroughly.",
      "Pour in 8 cups of water and add the salt. Increase heat to high and bring to a boil, cooking until the chicken is fully cooked, approximately 20 minutes.",
      "Add the soaked rice to the pot and bring back to a boil.",
      "Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring frequently to prevent sticking and adding hot water as needed, until the rice is soft and starts to break down.",
      "Meanwhile, prepare the frizzled onions by heating the oil in a medium skillet over medium to medium-high heat. Fry the thinly sliced onions in batches if necessary until deep golden brown, 5 to 8 minutes.",
      "Remove the onions with a slotted spoon and drain on a paper towel-lined plate.",
      "Once the rice and chicken mixture is thoroughly cooked and mushy, use a sturdy wooden spoon to mash and whip until smooth and porridge-like.",
      "In a small skillet over medium-low heat, melt the remaining ½ cup ghee.",
      "Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove from heat.",
      "To serve, drizzle with the cardamom-infused ghee and top with the frizzled onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the inside of the dried lime appears dry, hollow, or moldy, discard it and use a fresh one."
  }
]