Preheat oven to 375°.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.
Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.
NUTRITION PER SERVING
CALORIES 394(27% from fat); FAT 12g (sat 3.7g,mono 2g,poly 1g); PROTEIN 33.1g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 972mg; FIBER 1.7g; IRON 3.5mg; CARBOHYDRATE 40g