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": "face7aba247a42c5910b71705cb83a18",
    "updated": "2025-04-25T14:07:19.508Z",
    "title": "Crispy chicken tenders",
    "subtitle": "",
    "description": "This beloved recipe is a consistent favorite among children. It is one that I frequently prepare. The key to achieving the perfect breading is creating an emulsion of olive oil and rice milk, which substitutes for the traditional egg. This combination results in beautifully crispy, golden chicken tenders. If any tenders remain, simply reheat them in the oven at 375°F for about 10 to 15 minutes.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "chicken tenders",
          "coconut milk (shake can well before measuring)",
          "cornstarch  or tapioca starch, plus more as needed ",
          "rice milk",
          "olive oil",
          "gluten-free breadcrumbs (i use ener-g)",
          "salt and freshly ground pepper",
          "canola oil",
          "lemon",
          "sea salt for serving",
          "ketchup for serving"
        ]
      }
    ],
    "instructions": [
      "In a bowl, mix the chicken with the coconut milk.",
      "Spread the cornstarch on a plate or in a wide shallow dish. Pour the rice milk into another wide shallow dish. Gradually add the olive oil to the rice milk, whisking thoroughly after each addition until the mixture becomes creamy and starts to thicken. Spread the breadcrumbs on another wide shallow dish, season with salt and pepper, and toss well.",
      "Quickly remove a chicken tender from the coconut milk, coat it in cornstarch, dip it in the rice milk mixture, then roll it in the breadcrumbs. Place it on a clean plate or platter. Continue this process with the remaining tenders. You may need to wash your hands occasionally if the starch accumulates. Use your left hand for wet ingredients and your right hand for dry ingredients.",
      "Heat the canola oil in a medium-sized deep sauté pan or Dutch oven over medium-high heat until it is quite hot but not smoking, and should be rippling. To test the temperature, drop in a small piece of breading; if it sizzles, the oil is ready.",
      "Cook the tenders in two batches, avoiding overcrowding the pan, until they are a deep golden color, about 3 minutes on each side, or a total of 6 minutes. Remove them from the pan using tongs, allowing excess oil to drain off, and arrange them on a serving platter lined with paper towels. Squeeze a little lemon juice over the tenders and sprinkle with a bit of sea salt. Serve while hot, alongside ketchup."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]