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": "7efd60854cda463c9806c6d5f707c120",
    "updated": "2025-04-25T13:52:23.916Z",
    "title": "Chicken pot pie with biscuits",
    "subtitle": "",
    "description": "Chicken pot pie is a beloved dish in our home, especially for my son, Lennon, who enjoys casseroles. However, making a traditional pie with a crust can be time-consuming and isn't feasible in under 30 minutes. Personally, I favor pot pie prepared with biscuits, as I like to pour the filling over them and enjoy it with a knife and fork, while Lennon prefers to create a pot pie sandwich by using the biscuit as a bun. This biscuit recipe is adapted from The Allergen-Free Baker's Handbook. Leftover rotisserie chicken is an ideal choice for this recipe.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "authentic foods gf classical blend flour  or basic gluten-free flour mix ",
          "xanthan gum",
          "baking powder",
          "salt",
          "dairy-free, soy-free vegetable shortening, chilled",
          "plain vegan yogurt",
          "olive oil",
          "stalk celery, chopped",
          "frozen pearl onions, defrosted (1 minute in the microwave)",
          "superfine brown rice flour",
          "dried thyme",
          "cayenne pepper",
          "chicken broth",
          "rice milk",
          "salt",
          "frozen peas and carrots",
          "diced cooked chicken",
          "freshly squeezed lemon juice",
          "freshly ground pepper",
          "chopped parsley"
        ]
      }
    ],
    "instructions": [
      "1. Preheat the oven to 475°F. Prepare a baking sheet by lining it with parchment paper.",
      "2. For the biscuits, start by mixing the flour blend, xanthan gum, baking powder, and salt in a large bowl. Cut in the chilled shortening using a pastry blender, two knives, or your fingers until the mixture resembles pea-size crumbs. Add the yogurt and stir gently until just combined, ensuring to incorporate the crumbs at the bottom of the bowl.",
      "3. Lightly flour a work surface with a bit of gluten-free flour mix and transfer the dough onto it. Pat the dough gently into a disk about 3/4 inch thick, pressing in any loose bits. Avoid overworking the dough.",
      "4. Using a floured 2½-inch biscuit cutter, cut out the biscuits, making sure to place them as close together as possible. Gather the scraps, reshape them into a disk, and cut the final biscuits; you should have a total of 8. Move the biscuits to the baking sheet and bake in the center of the oven for 20 minutes, or until golden.",
      "5. In the meantime, prepare the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions, cooking for about 2 minutes while stirring, until slightly softened. Sprinkle the brown rice flour over the celery and onions along with the thyme and cayenne, and cook for another 2 minutes until golden and fragrant. In a separate glass measuring cup, combine the broth and rice milk and warm in the microwave for 1 minute.",
      "6. Gradually add the warmed broth-rice milk mixture to the celery and onion mixture, stirring vigorously. Include a pinch of salt and let it simmer for around 2 minutes until thickened. Then, add the peas and carrots, chicken, and lemon juice. Heat through for an additional 2 minutes at a simmer. Season with salt and pepper to taste, and serve over split biscuits, garnished with a sprinkle of chopped parsley."
    ],
    "notes_ingredients": "Leftover rotisserie chicken is an excellent option for this dish.",
    "notes_instructions": ""
  }
]