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": "b5e97695a5fe4f0faf9fc528a35d040e",
    "updated": "2025-05-04T21:02:01.708Z",
    "title": "Instant Pot Indian Butter Chicken",
    "subtitle": "From Cristina Curp of the Castaway Kitchen",
    "description": "We prefer using ghee to prepare butter chicken without traditional butter. This dish is creamy and rich, garnished with fresh cilantro and crunchy almonds, offering a comforting meal with anti-inflammatory benefits.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "clarified butter or ghee",
          "sweet onion, diced",
          "fresh ginger, peeled and minced",
          "garlic, minced",
          "bay leaves",
          "boneless, skinless chicken thighs (2 to 2½ pounds).",
          "whole30 compliant garam masala",
          "ground turmeric",
          "ground cumin",
          "fine sea salt",
          "black pepper",
          "fresh lemon juice",
          "cider vinegar",
          "cinnamon stick",
          "whole30 compliant coconut milk",
          "grass-fed beef gelatin",
          "chopped almonds",
          "frozen riced cauliflower or raw cauliflower rice",
          "chopped fresh cilantro"
        ]
      }
    ],
    "instructions": [
      "On a 6-quart Instant Pot, select Sauté and set to Normal/Medium.",
      "Add the clarified butter or ghee.",
      "Once heated, add the onion, ginger, garlic, and bay leaves.",
      "Cook until the onion is soft, about 5 to 6 minutes.",
      "Add the chicken, garam masala, turmeric, cumin, salt, and pepper; stir to combine.",
      "Cook, stirring occasionally, until the chicken is lightly browned, approximately 10 minutes.",
      "Add the lemon juice, cider vinegar, and cinnamon stick.",
      "Stir well, scraping any browned bits from the bottom of the pot.",
      "Pour in the coconut milk and bring to a simmer.",
      "Select Cancel to stop Sauté mode.",
      "Stir in the beef gelatin until it dissolves completely.",
      "Lock the lid securely in place.",
      "Select Manual and cook on high pressure for 20 minutes.",
      "Perform a quick pressure release once cooking is complete.",
      "Select Sauté again and set to Normal/Medium.",
      "Add the chopped almonds.",
      "Simmer until the liquid reduces by one-third, about 10 minutes.",
      "Meanwhile, prepare the cauliflower rice as desired.",
      "Remove and discard the bay leaves and cinnamon stick.",
      "Serve the chicken mixture over the cauliflower rice and garnish with fresh cilantro."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]